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These bars meet my ultimate combination checklist. They are delicious, vibrant and pack superpowers.

Turmeric is a very popular anti-inflammatory spice but can be challenging to use outside of spicy dishes or turmeric teas. This recipe uses turmeric in a subtle way that just adds a note of complexity to the dessert.

The main flavors of this dessert are layered mango, coconut, lemon, raspberry and a hint of turmeric.

These bars only lasted two days in our house. They are that good. And, did I mention how vibrantly beautiful they are?

I highly recommend trying these bars this summer.

Anti-Inflammatory Mango Bars

Prep Time: 10 minutes

Yield: Makes 18 Squares

Anti-Inflammatory Mango Bars

Ingredients:

    Crust Ingredients:
  • 1 1/2 Cup Almonds
  • 1 1/2 Cup Macadamia
  • 1 1/2 Cup Large Fresh Medjool Dates (Pitted & Chopped)
  • 1/4 Tsp Sea Salt
  • 1 Tsp Vanilla Extract
  • Lemon Caramel Ingredients:
  • 10-14 Large Fresh Medjool Dates (Pitted & Chopped)
  • 1 Tsp Vanilla Extract
  • 3 Tbsp Fresh Squeezed Lemon Juice
  • 1 Tbsp Coconut Oil
  • 2 Tbsp Natural Almond Butter
  • Mango Cream Ingredients:
  • 3 Cups Frozen Mango Chunks
  • 1/2 tsp Turmeric Powder
  • 1/4 Cups Cashew Butter
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup Coconut Cream (Pre-Refrigerated)
  • 10 Drops Liquid Stevia (or 1-2 Tbsp Maple Syrup, Coconut Sap or Agave)
  • Raspberry Icing Ingredients:
  • 1/2 Cup Natural Cashew Butter
  • 1 1/2 Raspberries
  • 1/4 Cup melted Coconut Oil
  • 8-10 Drops Liquid Stevia (If you don’t mind the sugar you can use Coconut Sap, Agave or Maple Syrup)
  • 1 Tsp Lemon Juice
  • 1 Tsp Vanilla Extract

Directions:

  1. Line an 8×8 baking dish with parchment paper and place in the freezer.
  2. Place all crust ingredients into your food processor and pulse until dough-like with still visible crushed nuts.
  3. Remove baking dish from freezer and press dough down evenly into baking dish.
  4. Place all lemon caramel ingredients into your food processor and blend until completely smooth.
  5. Spread evenly over dough.
  6. Place all mango cream filling ingredients into the food processor and blend until smooth. Spread evenly over the lemon caramel layer.
  7. Place squares in the freezer for an hour.
  8. Place all raspberry icing ingredients into the food processor and blend until smooth.
  9. Place into the refrigerator until squares are ready.
  10. Remove squares from the freezer and cut into squares.
  11. Top squares with raspberry icing. Enjoy!
  12. Store in the freezer.

All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com.

http://www.damyhealth.com/2017/05/anti-inflammatory-mango-bars/

Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. Here at DAMY she is our Head Coach Specializing in Holistic Nutrition, Secretly Healthy Recipe Creation, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

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