Step 1

Preheat the oven to 350° F (176 °C).

Step 2

In a bowl, add the flour, almond flour, baking soda, and salt and press and mix well to break any of the almond flour lumps. Make a well in the center of the dry ingredients.

Step 3

Add in the flax egg and 3 tablespoons of maple syrup and mix until it starts to form somewhat of a dough. If the dough is too crumbly, add in more maple syrup.

Step 4

Line and 8x8- or 9x9-inch baking dish or a brownie pan with parchment, then press this crust into the pan and even it out with the spatula. Use a fork to make holes in the crust, and then bake for 18 to 22 minutes or until golden on the edges.

Step 5

Once the crust is done baking, remove it from the oven, and let it cool.

Step 6

Add the cashews, mango puree, salt, and sugar to a blender, and then blend for a minute. Then leave the blender and let it sit for 5 to 10 minutes for the blended cashews to rehydrate from the moisture in the mango puree. Then blend again for a minute and let it sit for another minute and blend again for half a minute. Repeat this until the mixture is super creamy. Taste to adjust sweetness and flavor. You can add a little bit of vanilla, if you like.

Step 7

Pour or scoop this mixture, depending on how thick it is, over the baked and cooled crust, and even out the top with a spatula. Then, put the baking dish in the freezer for an hour or two, until the bars are somewhat set, and then you can slice them and serve them.