Frozen Mango Coconut Bars with Ezekiel 4:9 Sprouted Cereal Crust

  • 1 ½ cups Ezekiel 4:9 Flake Cereal
  • 1 cup toasted coconut chips + ¼ cup for decoration
  • 1/3 cup pitted Medjool dates
  • 1/3 cup water
  • 1.5 cups frozen mango
  • 1/3rd cup nondairy milk (we suggest coconut milk!)
  • 1 cup coconut whipped cream
  • 1 fresh ripe mango, sliced into 10 pieces
  • 1 tbs lime juice
  • 1 tbs lime zest
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a food processor or high-speed blender, pulse 1 ½ cups Ezekiel 4:9 Flake Cereal, 1/3rd cup pitted Medjool dates, and 1 cup of the toasted coconut chips to create a rough crumb. Add 1/3rd cup water until mixture comes together like wet sand.
  3. Into a 9x9 square pan, add a sheet of parchment paper to assist with removing the bars. Press crust mixture into the pan and flatten. Bake for 12 minutes at 350 degrees, then set aside until cool.
  4. Clean out food processor/high-speed blender. Add 1.5 cups of frozen mango, 1 tbs lime juice, 1 tbs lime zest, and 1/3rd cup coconut milk and blend to a smooth consistency.
  5. In a large mixing bowl, fold together 1 cup coconut whipped cream and the mango puree until homogeneous, making sure not to over mix the coconut whipped cream.
  6. Take your pan with the crust and add your filling mixture. Smooth the top with a spoon and freeze for at least 3 hours.
  7. Remove the pan from the freezer and slice into 10 bars. Top with remaining toasted coconut and sliced mango to decorate. Enjoy!

This recipe makes 10 servings.