6 ounces dried no - sugar - added mango (about 2 cups), coarsely chopped
2 cups macadamia nuts
1 cup unsweetened coconut flakes
⅓ cup BBF Liquid coconut oil
1 tablespoon BBF chia seeds
½ cup BBF Coconut flour
1¼ teaspoons kosher salt
Preheat oven to 350 degrees.
Pulse mango in a food processor (it can be very tough, even for a food processor, so pre-chopping gives it a needed head - start; you may also find you need to use long pulses) until finely chopped. Add nuts and pulse until coarsely chopped. Add coconut flakes, oil, chia seeds, coconut flour and salt. Pulse until a coarse purée forms.
Transfer pineapple mixture to an 8x8 baking pan and press down.
Bake 12-15 or until edges turn a golden brown.
Cut into 12 bars
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