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Almond, mango and ginger bars
Prepare & Cook:
10 minutes plus freezing, cooling and setting & 3 minutes
150g dried mango
1 tbsp spinneysFOOD Honey
75g coconut oil
100g stem ginger
100g dark chocolate, broken
Line a 22cm square tin with baking paper.
Put the almonds, dried mango, honey, coconut oil, stem ginger and ½ tsp sea salt flakes in a blender. Blitz until the nuts are very finely chopped and the mix sticks together.
Tip into the prepared tin and press down firmly with the palm of your hand to create an even layer.
Slice into 10-12 bars, then transfer to the freezer for 30 minutes to firm up.
Melt the chocolate over a pan of barely simmering water and leave to cool for 5 minutes. Spoon the melted chocolate over one half of each bar.
Transfer the bars to the fridge until the chocolate has set. Store in an airtight container in the fridge for up to 5 days.
Coconut oil gives these bars a subtle sweet aroma, so there’s no need for sugar.
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