Instructions

1. Pulse almonds, pecans, dates, and melted coconut oil in a food processor until well combined – enough to stick
2. Transfer the mixture into a parchment-lined 8×8 baking dish and gently press well until evenly distributed in the bottom of the dish
3. Next, pulse the mango chunks, coconut milk, and honey until creamy and well combined. Set aside
4. Add the chocolate chips to a microwave-safe bowl and microwave in 12-second intervals (stirring in between each interval) until chocolate has melted. Pour the chocolate over top of the nut-base and spread evenly, then transfer to a freezer to chill
5. Once the chocolate has hardened (this should take about 5-10 minutes), pour the mango puree over top of the chocolate layer and evenly distribute. Transfer the pan back into the freezer for at least one hour
6. When ready to serve, remove from the pan by lifting the parchment paper and placing on a cutting board. Allow bars to warm a bit at room temperature just enough to the mango puree can be cut (not rock solid). Cut into bars swiftly, to avoid the chocolate layer from cracking too much, then serve immediately or transfer back to the freezer for later