Mango Chia Crumble Bars
These delicious bars are gluten-free, vegan, refined sugar-free and perfect for the lunch box or morning tea coffee date with friends. They'll get eaten quickly in any household but if not, you're in luck, because they taste even better the next day. The mango jam becomes firmer and the base becomes more fudge-like, so if you're able to save any, do it!
The mango can easily be substituted for raspberries or cherries, or any frozen fruit for that matter!I didn't add any sweetener to the jam filling because I found the mangoes sweet enough, but if you've got a real sweet tooth then go ahead and add a tablespoon of your sweetener of choice to that mix.
Healthy enough for a quick breakfast on the go, these bars do have a few steps and require a little patience (well more than most of my one-bowl recipes), but they're well worth it in the end.
My favourite way to eat them is warmed with a spoonful of coconut yoghurt! Let me know if you give them a go x
These bars are super versatile and the mango can be substituted for any fruit that's in season! Gluten-free, refined sugar-free, vegan and easily made nut free, there'll be safe for everyone!
Base + crumble
2 cups quick cooking oats
1/2 cup sunflower seeds
1/2 cup desiccated coconut
1/3 cup melted coconut oil
3 Tbsp rice malt syrup
2 Tbsp nut butter (I used cashew butter, but you can use almond or peanut too *if nut free use sunflower butter*)
Filling
2 cups mango pieces (I used frozen but fresh would be best)
3 Tbsp chia seeds (I used black but if you can source white it would be prettier!)
Directions:
Preheat oven to 180 degrees fanbake and line a large loaf tin with baking paper.
Place mango (defrost if frozen) in a blender and process until a smooth puree. Add chia seeds and mix well. Transfer to a bowl and place in the fridge to firm up.
In a food processor, place oats, sunflower seeds and coconut and blitz until it is a course flour.
In a pot over low heat, melt coocnut oil and whisk through sweetener and nut butter.
Add wet ingredients to dry and blend again until the mixture comes together. It should be crumbly but not have any dry patches and should be able to be pressed together with your fingers.
Press 3/4 of the mixture into the loaf tin and press down firmly until the top is smooth.
Transfer the tray to the oven and parbake for 12 minutes (the top won't be browned).
Pour the mango chia mixture over the base and then crumble the remaining 1/4 of the mixture over the mango. Press the crumble down slightly with the palms of your hands.
Return to the oven for a further 15 minutes until the crumble is slightly browned.
All to cool completely before slicing (you can speed this up by placing in the fridge) as this will allow the base to firm up.
Slice to desired sized pieces and enjoy! Store in the fridge for up to 3 days in an air-tight container.
These freeze well for up to 2 months.
