Instructions

1. Soak cashews for 4+ hours, or overnight.
2. Preheat oven to 350F. Add the shortbread ingredients to a blender or food processor and blend until broken down and combined. There should still be some lumps in the dough/batter.
3. Add the shortbread batter to an 8″ x 8″ cake pan lined with parchment paper. Bake at 350 F for 17-20 minutes, until golden brown.
4. While the shortbread bakes, drain the soaked cashews. Add the creamy coconut layer ingredients to a blender and blend until smooth and creamy. Start with less water and add as needed to thin to a pudding like consistency.
5. Once shortbread is done baking, pour the creaming coconut layer over the shortbread base and spread evenly. Freeze for about 15 minutes to let set.
6. While coconut layer freezes, mix the arrowroot powder and 1 tbsp of water until the powder is dissolved. Add the mixture and 2 cups of mango chunks to a blender and puree.
7. Add the mango puree on top of the coconut layer and spread evenly. Freeze the bars until they are fully frozen through and hardened, about 2 hours.
8. Once frozen, cut the bars into equal pieces. Let the bars fully thaw before enjoying. Store in the refrigerator to maintain the perfect creamy consistency.