Mango Nondairy Shortcake Bars

Breakfast, Dessert, Vegan

Mango Nondairy Shortcake Bars are a healthy dessert treat that your family will really enjoy.  It’s made with a Graham cracker crust, nondairy vanilla yogurt, and topped with a delicious mango, shortbread topping.

 


 

Mango Nondairy Shortcake Bars

Ingredients:
Crust:
1 1/2 Cups of gluten-free graham cracker crumbs, about 7 to 8 sheets
1/4 Cup of coconut sugar
7 Tablespoons, of vegan butter, melted
Filling:
1 1/2 cup of nondairy vanilla yogurt
2 tablespoons of creamy peanut butter
Crumb Topping:
1/2 cup of freeze-dried mango
3/4 cup of gluten free vanilla cookie crumbs
1 tablespoon of vegan butter, melted
Directions:
Preheat the oven to 350F.
-Crust: Crush the gluten-free graham crackers in a food processor into crumbs. You can also put the graham crackers in a zip lock bag and crush them with a rolling pin.
-In a medium size bowl, add the graham cracker crumbs, coconut sugar and melted vegan butter, stir until the mixture resembles sand. -Press mixture into a square silicone pan using the bottom of a spoon or your hands to compact the crumbs and even them out. Bake at 350F degrees for 8 to 10 minutes. Allow to cool before filling.
-In a blender add vanilla cookies and pulse a few times to make small crumbs. Pour into a bowl. Add the freeze dried mango into a blender and pulse a few times to make small crumbs. Don’t over pulse or it will turn into powder. Pour into vanilla crumbs then combine ingredients. Add vegan butter, then mix again and set aside.
-Filling: In a bowl add the nondairy vanilla yogurt and creamy peanut butter, combine ingredients. Set aside.
-Pour the filling onto the graham cracker crust and to the edges then spread filling. Add the mango crumb topping. Freeze and set for 2 hours or overnight. Serve and enjoy!

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