Tropical Madness Bars

Not sure why I named these little treats tropical madness bars… Maybe I got a little too enthusiastic for summer. Or maybe it’s because they took me like 1/2 day to make and I went a little mad. Haha. But truly, they are worth it. Just look at them.

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These bars/squares look super fancy and gourmet but are really made up of only a few ingredients almost all of which are raw. They’re cool, refreshing, bursting with tropical flavours and a perfect, healthy yet indulgent ( ) treat to serve in the summer.

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Or you can just stick them in the freezer for your own enjoyment, because really they are as good as they look and you deserve to TREAT YOSELF.
TROPICAL MADNESS BARS

For the base:

Ingredients

  • 1/4 cup coconut flour
  • 1/2 cup soft pitted dates
  • 1/4 cup dried mulberries
  • 2 tbsp unsweetened applesauce

How to

Blend all the ingredients for the base in a high speed blender or food processor until you get a slightly crumbly dough. Add more coconut flour if it’s too wet.

Gather the dough and mould into a crust at the bottom of a small pan of choice using your hand to press into a flat, smooth surface. Make sure the pan is either made of silicon, greased of lined with parchment paper. Place the pan in the freezer while you make the filling.

For the filling:

Ingredients

  • 2 bananas, cut up and frozen
  • 1 small mango, cut up and frozen
  • Splash of almond milk

How-to

Place the frozen fruit chunks along with s splash of almond milk in a high speed blender or food processor and blend until you reach a smooth consistency similar to soft serve. You might need to scrape the sides of the blender to get it going.

Take your crust out the freezer and top it with the filling. Smooth it’s out too get a uniform top then place it back in the freezer.
For the topping (optional):

Ingredients:

  • 1 can full fat coconut milk, chilled overnight in the fridge
  • 1 tbsp maple syrup
  • Bee pollen, dried pineapple pieces

How-to:

Open the can of coconut milk and scoop out the semi-solid cream gathered on top of the can. There should be a layer of coconut water at the bottom of the can, discard this. Place only the cream in a large bowl and add in the maple syrup.

Using an electric whisk, whisk the cream until you reach a consistency similar to whipped cream but slightly thicker. Store in the fridge until the ice cream is solid.

The grand finale

Once your ‘ice cream’ is solid (about 4 hours later), cut it up into your shape of choice. Top with a dollop coconut cream, a sprinkle of bee pollen and pieces of dried pineapple.

Store in a container in the freezer if you don’t end up devouring them all in one sitting!
-Tala