Maui is by far our favorite place to vacation.
Starting with our honeymoon, 10 years ago, the island keeps calling us back.
This year we’ve booked a trip for spring break. I’ve been making a list of everything we want to fit in: hiking, stand-up paddle boarding, relaxing on the beach, driving across the island with the top down… It’s all been very distracting
1 cup dried, unsweetened mango
2 cups salted macadamia nuts
2 tablespoons sesame seeds
¼ cup unsweetened coconut
2 tablespoons unsweetened coconut
2 tablespoons flax meal
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ cup coconut oil
1 tablespoon raw honey
Preheat oven to 325 degrees 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 macnuts, sesame seeds, sunflower seeds, ¼ 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 Tablespoons 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.
Serve and enjoy.