• María Fernanda López

White Chocolate Lemon-Mango Pies (Low Carb, Vegan & Gluten Free)

Now that spring is here and mango season with it I couldn't resist making this recipe with these beauties, White Chocolate Mango Blondies coming at you in the most delicious way! And one of the best parts is that these are insanely easy to make.


Well, I have been all about those mango recipes and the combination of mango with white chocolate sounded perfect and it was an absolute delight.



These are perfect for this summer, or spring. They are going to hit the spot as a snack or dessert. These are also gluten free, vegan friendly, low carb and keto friendly with only 3.6 net carbs per pie and 8.1 grams of plant-based protein!



For the protein I used my beloved Nuzest, which is a plant based and low carb protein in vanilla that adds that protein and creamy texture for our topping. It's one of my kitchen staples since the use of it goes beyond just smoothies.



The ingredients for these White Chocolate Mango Blondies:




Simple and nourishing ingredients, this is what also makes this recipe the perfect afternoon treat or snack. We are getting some healthy fats from the coconut and almond flour along with that protein that fuels our bodies and keeps us satisfied for longer.


These blondies have a major tropical vibe thanks to of course, the mango, but along with that I added a touch of lemon zest and some shredded coconut and the combination was just MAGICAL!


The full instructions will be below along with the nutritional information per serving. I have to mention that this recipe is also a good source of protein thanks to the ingredients listed above, and low carb as well.




Overall this recipe is:

  • Low Carb

  • Vegan

  • Dairy Free

  • High Fiber

  • Meal Prep Friendly

  • Delicious!


The end result

Oh snap, these are seriously so tasty! Probably will be making these again since I stuffed my face with these throughout the week. They are just so easy to make and super nourishing as well. The consistency ys nice, silky and creamy thanks to the protein and the mango.



The combination of mango along with the white chocolate is amazing! You can slightly sense the lemon as well and that's just a major summer taste in a bite. Definitely a must try and perfect for those snack or dessert meal preps.



I enjoyed them straight up the freezer and I also left them a few minutes to be softer, that way you get an ice cream consistency that also makes this recipe absolutely delicious!




This is a great recipe that your family or friends will love! Easy to prepare and elegant no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb blondies for the win!


Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!



With love,

María


Try more recipes here!



White Chocolate Mango Blondies

By María Fernanda López

Serves 12


Base Layer



Topping

  • 1/3 cup of almond flour

  • 1/3 cup of granulated monk fruit

  • 3/4 cup of melted white chocolate chips (used ChocZero)

  • 1 + 1/4 cup (200g) of peeled mango

  • 1 tbsp of coconut oil

  • 1/4 cup of lemon juice

  • 1/8 tsp of lemon zest

  • 1/3 cup of unsweetened shredded coconut

  • 3 tbsp of hemp seeds (PURELYHL for 20% off here)


Method

For the base

  1. Mix the dry ingredients for the base until you get the consistency of cookie dough.

  2. Press the dough into twelve silicone muffin cups

For the Filling

  1. Puree your the mango with the water and granulated monk fruit.

  2. In a bowl add all the dry ingredients (not the white chocolate chips).

  3. Melt the white chocolate with the coconut oil in water bath, leave 1/4 cup of chocolate chips for the topping.

  4. Pour the mango into the dry mix and stir well.

  5. Add the melted chocolate and mix until the batter is homogeneous.

  6. Top each little pie with the mango filling. Add the shredded coconut and hemp seeds.

  7. Freeze overnight or four at least 4 hours.

  8. Enjoy!

Nutritional Information per serving (122 kcal)

Fat: 13.7g

Carbs: 9.3g

Fiber: 5.7g

Net Carbs: 3.6g

Protein: 8.1g


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