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Mango, blueberry and lime bake

Mango, blueberry and lime bake

Total Time
50 min
15 min
35 min
Tropical flavours provide plenty of zing in this clever dairy-free bake, made using creamy nut butter and a can of chickpeas.


Canned chickpeas, rinsed and drained

1 400g can

Almond butter

100 g, smooth

Maple syrup

cup(s), (80ml)


2 medium

Vanilla bean extract, alcohol free

2 tsp

Lime rind

1 tsp, finely grated, plus extra thin strips to decorate

Lime juice

1 tsp

Rolled oats, dry

¾ cup(s), (70g)

Shredded or desiccated coconut

cup(s), (25g)

Baking powder

1 tsp

Fresh blueberries

100 g, or frozen


½ cup(s), fresh, chopped, (100g)

Icing sugar

cup(s), (55g)

Lime juice

2½ tsp, (approximately), plus thin strips of lime rind to decorate


  1. Preheat oven to 160°C. Lightly spray a 16cm x 26cm slice tin with oil and line base and sides with baking paper, extending paper 2cm above the edge of tin.
  2. Process chickpeas, almond butter, syrup, eggs, vanilla, lime rind and juice in a food processor until smooth. Transfer mixture to a large bowl. Stir in oats, coconut and baking powder until combined. Fold through blueberries and mango. Pour mixture into prepared tin and smooth top with a spatula.
  3. Bake for 35 minutes or until golden. Place on a wire rack and cool completely in the tin. Use lining paper to lift tray bake from the tin and transfer to a chopping board.
  4. To make glaze, sift icing sugar into a small bowl and stir in enough juice to give a smooth, spreadable consistency. Drizzle glaze over tray bake. Sprinkle with strips of lime rind and set aside until topping is set. Cut into 16 pieces.


TIP: For extra sweeteness, stir in ¼ cup (45g) white chocolate chips with the oats in step 2.