Mango Coconut Breakfast Treat

Topping Ingredients:

Note: Topping should be prepared the night before since it has to set in the refrigerator to harden overnight.
1 cup organic mangoes fresh or frozen (thawed)
¼ cup maple syrup
1 tsp. cinnamon powder
¼ tsp. Himalayan sea salt
2 tbsp. lecithin granules (grind to powder in a coffee grinder)
½ cup melted organic coconut oil

Directions:
Place the mangoes, maple syrup, cinnamon, and salt into a Vitamix. Blend until creamy smooth. Turn the Vitamix on low and blend in the coconut oil evenly. Add the lecithin on low and blend in making sure not to over blend. Store the topping in an airtight container in the refrigerator overnight.

Treat Ingredients:
3 cups old fashioned organic oats
½ cup almond milk
½ cup chia powder
½ cup maple syrup
¼ tsp. Himalayan sea salt
1 cup flaked unsweetened coconut
1 cup chopped almonds
15 drops mango Medicine Flower Extract (culinary grade)
1 cup chopped frozen or fresh mangoes

Directions:
Preheat the oven to 350 degrees
Place the oats, chia powder, salt, coconut flakes, chopped almonds, and mangoes into a large mixing bowl. Take a measuring cup and place the maple syrup, almond milk, and medicine flower extract into it; whisking it all together. Pour the measuring cup into the bowl and mix it together with a spoon. Take a 10” X 3” cake pan with a removable bottom. Coat the pan with coconut oil. Place the batter into the pan. Use a press to press it down tightly, making it firm and flat. Place the pan onto the center rack in the oven and bake for 35 minutes. Remove from the oven and remove the side of the pan. Let the treat cool for ½ hour. Take a cake spatula, remove the treat from the bottom of the pan and place onto a decorative plate. Decorate the top of the treat with the topping however you choose.

Will last 3-4 days in sealed container, or 1 month in freezer.