Step 1

Soak cashews for 4+ hours, or overnight.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.