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recipe by, Food Editor, Saskia Gregson-Williams

After observing the new Cadbury phenomenon of the ‘Cake Bar’ an energy bar, loaded with sugar in the style of a slice of cake, I new I had to pimp it – make it raw, sugar-free, vegan and most of all natural and delicious! I am obsessed with making raw mango tarts so I had to take this flavour and create something even more rawmazing… Meet the Mango-Lassi Bar.

I’m so excited to share the recipe for these bars with you all, they are probably one of the easiest, and yet most delicious snacks, I’ve ever made. They also incorporate some of my favourite foods: mango, cacao (aka chocolate), medjool dates, cashews and almonds – all packed into one batch of incredible bar sized bites.

The base is made from almonds, pecans, medjool dates and cacao, it is full of wonderful plant-empowered nutty proteins and instant energy from the sweet medjool dates. The cacao not only makes the flavour rich and chocolatey, but it is brimming with antioxidants and anti-cancer properties! The top is made by blending mango and cashew nuts. Both bursting with fibre, great for maintaining a healthy digestive system.

Imagine biting down into these bars: softness from the mango-cream layer and the chewy finish from the raw fudge brownie. The best part about it is you can enjoy them knowing your body is glowing from inside out, and your soaking up tons of amazing plant powered nutrients.

Remember to hashtag #hipandhealthy on Instagram and Twitter and share your awesome recreations with us!

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Recipe

Chocolate Brownie  Base

Ingredients:

1 cup almonds
1/2 cup  pecans
1 cup pitted medjool dates dates, chopped
1/4-1/3 cup cacao powder
a pinch of salt
1 tsp water

Method: Start by grinding the almonds in a food processor. Add the remaining ingredients and process to combine into a dough. Keep blending until completely combined and sticky. Press rectangularly/ or in to a square on the bottom of a tray lined with parchment paper. Set aside while you make the topping.

Mango-Lassi Top
Ingredients:

2 large mangos, pealed and cubed
1 cup cashews (soaked)
1/3 cup water
1/3 cup coconut oil (melted)

Method: Throw everything into the blender and blend until smooth. Spread evenly on top of the crust and place in the freezer to let set. When you’re ready to eat, remove from the freezer and let melt for 5-10 minutes decorate with your choice of coconut, cacao nibs or goji berry topping. Or why not add all three!

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