Almond, mango and ginger bars

Makes: 10-12 Prepare & Cook:


  • 400g almonds
  • 150g dried mango
  • 1 tbsp spinneysFOOD Honey
  • 75g coconut oil
  • 100g stem ginger
  • 100g dark chocolate, broken


  1. Line a 22cm square tin with baking paper.
  2. 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.
  3. Tip into the prepared tin and press down firmly with the palm of your hand to create an even layer.
  4. Slice into 10-12 bars, then transfer to the freezer for 30 minutes to firm up.
  5. 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.
  6. Transfer the bars to the fridge until the chocolate has set. Store in an airtight container in the fridge for up to 5 days.

Top Tip

Coconut oil gives these bars a subtle sweet aroma, so there’s no need for sugar.

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