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5 from 3 votes

Mango Coconut Cashew Bars

Prep Time10 mins
Total Time20 mins
Servings: 12 bars
Author: Lorie Yarro


  • 1 1/2 c raw cashews
  • 2/3 c shredded coconut, unsweetened
  • 10-12 medjool dates, pitted
  • 1/2 c dried mango pieces (I took slices and broke them into smaller pieces to measure)
  • 1 tsp vanilla extract
  • Dash of sea salt
  • 1/2 c white chocolate chips
  • water, if needed


  • In a food processor, process cashews until broken down to fine grain like texture.
  • Add in dates, mango, coconut, vanilla and sea salt. Blend until a dough begins to form. If it seems dry, add a tablespoon of water and process a bit more.
  • On a piece of parchment, roll dough into a ball. Then either 1. take another piece of parchment on top and use a rolling pin to roll out into about 3/4 in thick bars. or 2. place parchment into and 8x8 pan and press firmly into pan. If using the rolling pin, you may have some rounder edges, also make sure it is pressed well to hold together.
  • Chill in freezer for about 5-10 minutes. While freezing, warm up white chocolate chips in microwave, 20 seconds at a time until melted. Transfer to a plastic bag or frosting bag and cut a small slit in one corner and drizzle over bars--you can do this before or after cutting bars!
  • Store extras in an air tight container in the refrigerator.