Plant-based mango-jack fruit frozen bars recipe
Spring in Quebec involves a lot of temperature ups and downs. However, we generally like to pretend that summer has already arrived as soon as snow starts to melt. Terraces, bare toes, sunbathing and why not a delicious frozen bar as a snack!?
Celebrate the warm weather, or the hope of warm weather, with our plant-based mango & jackfruit frozen bars recipe.
Makes 6-8 frozen bars | Dairy-free | Requires frozen bar molds
Ingredients for the plant-based mango-jack fruit frozen bars recipe
Base
- 1 can mango chunks, drained
- 1 can sweet jackfruit chunks, drained
- ½ cup plant-based milk
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ½ cup raw cashews, soaked 2 hours and drained
-
¼ tsp turmeric powder (optional, for colour)
White chocolate dip
- 1/3 cup melted cacao butter
- 2 tbsp maple syrup
- 2 tbsp melted deodorized coconut oil
- ¼ cup melted coconut cream (the cream that separates from the top of a can of Premium Coconut Milk or Coconut Cream)
- 1-2 tsp orange extract (optional)
- Orange zest (optional)
- Chopped nuts of choice (optional)
- Turmeric powder (optional)
Steps to prepare the plant-based mango-jack fruit frozen bars recipe
Base
In a high speed blender, combine mango, sweet jackfruit, plant-based milk, maple syrup and vanilla. Blend until smooth.
Add the cashews and turmeric powder and blend until smooth.
Pour into frozen bar molds and freeze 6 to 8 hours or until solid enough to remove from the molds.
White chocolate dip
In a small double boiler, melt the cacao butter on low heat along with the coconut cream and coconut oil.
Pour melted cacao in a cup, add maple syrup and orange extract and whisk until smooth.
Dip the frozen bars in the liquid chocolate, allow to set then drizzle a small amount more on top.
Dust the frozen bars with a pinch of turmeric powder, then garnish with orange zest and chopped nuts (optional).
Keep frozen until ready to eat.
Recipe by Cha's Organics
