Directions

1. Make the base layer by creaming the coconut oil, almond butter, maple syrup and coconut sugar together. Add in the egg, vanilla and salt. Stir to combine.
2. Sift in the oat flour, almond flour and baking powder and mix until a dough forms.
3. Line a square baking tray with parchment paper and press the mixture into the tin until it’s even. Bake at 350O F for 25-30 minutes. Let cool completely while you make the topping.
4. For the mango coulis, add the frozen mango chunks and the honey to a pot over medium high heat. Once they begin to soften, mash until smooth with a fork or hand blender.
5. Add the gelatin to ¼ cup of cool water and mix until dissolved. Once the gelatin blooms, add it to your mango mixture and continue cooking for another 15 minutes or until the mixture thickens.
6. Remove the coulis from the heat and let it cool for 15 minutes. Once cooled, add the creatine powder to the coulis and mix until completely dissolved.
7. For the raspberry swirl, heat the raspberries and the honey in a pot over medium heat. Once softened, mash the berries with a fork.
8. Once the mixture has reduced slightly, strain it through a fine sieve to remove all the seeds.
9. Spread the mango coulis evenly over the base layer, and add dollops of the raspberry swirl. Using a skewer or the tip of a knife, swirl the raspberry mixture back and forth to create a design.
10. Let the bars cool in the refrigerator for another hour until the mango coulis has set, then slice and enjoy.