Makes 24 Servings
1 cup dried, unsweetened mango
2 cups roasted, salted macadamia nuts
2 tbsp sesame seeds
1/4 cup roasted, salted sunflower seeds
1/4 cup shredded, unsweetened coconut, plus 2 tbsp
2 tbsp flax meal
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 cup coconut oil
1 tbsp raw honey
Preheat oven to 325° F. Place parchment paper in the bottom of a 8×8 inch pan, and rub with melted coconut oil.
Place the dried mango in a bowl of hot water, and allow to sit for 15 minutes. Drain the water and chop the mango into small pieces.
Combine the macadamia nuts, sesame seeds, sunflower seeds, 1/4 cup of the shredded coconut, flax meal, ginger, and cinnamon in a food processor. Pulse until fine and well combined.
In a saucepan over very low heat, melt the coconut oil and raw honey. Turn the food processor back on and drizzle the coconut oil mixture in. Allow to mix until fully incorporated.
Transfer the dough to a medium bowl. Carefully mix in the mango pieces.
Press the dough evenly into prepared pan then sprinkle with the remaining 2 tbsp of coconut.
Bake for 25-30 minutes until the top is golden. Allow to cool for 20 minutes in the pan, then transfer the entire pan to the fridge to chill before cutting into bars.