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Snack recipe · from the recipe book

No-Bake Coconut Walnut Pecan Mango Bars

Chewy, tropical pressed bars with tangy chopped mango, crunchy walnuts and pecans, and a coconut-peanut butter bind brightened with lemon zest.

No-Bake Coconut Walnut Pecan Mango Bars

Ingredients

  • ½ cup chopped50 gWalnutsfinely chopped
  • 3 tbsp chopped20 gPecansfinely chopped
  • ½ cup40 gSweetened shredded coconut
  • 3 tbsp45 gPeanut butter, no salt addedstirred smooth
  • 1½ tbsp30 gHoney
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • ⅓ cup diced60 gMangofinely diced and patted dry
  • ½ oz10 gChia seeds
  • 1 tsp2 gLemon zest
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Line a small loaf pan with parchment, leaving some overhang for lifting.
  2. Pat the diced mango very dry with paper towels so the bars hold together.
  3. In a bowl, stir the peanut butter, honey, vanilla, lemon zest and salt into a smooth paste.
  4. Add the walnuts, pecans and dates to the paste.
  5. Sprinkle in the chia seeds.
  6. Add three-quarters of the shredded coconut and mix until everything is evenly coated and sticky.
  7. Gently fold in the mango.
  8. Press the mixture firmly and evenly into the lined pan, then sprinkle the remaining quarter of the shredded coconut on top and press it in.
  9. Chill for 1 hour until firm, then lift out and cut into 4 bars. Keep refrigerated.

Contains: Tree nuts, Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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