Combine the ingredients in a food processor and process until they come together in large crumbs. Press into the bottom of either an 8x8 or 9x9 pan lined with parchment or in the bottom and up the sides of a 9-inch shallow pie plate.
Filling:
To bloom the gelatin sprinkle it on top of 3 tablespoon of cold water in a small dish. Let sit for 5 minutes. Add 2 tablespoon of hot water and stir until the gelatin is dissolved. Strain out any lumps.
Combine the bloomed gelatin with the other filling ingredients in the food processor and process until smooth. Scrape down the sides as needed. Pour over the prepared crust.
Chill the cheesecake for at least 3-4 hours before serving.
Video
Notes
Nutrition: the nutrition facts are for the bars being made with almond flour and sugar-free sweetener. There are 4 net carbs per bar.Substitutions: sub in another fruit puree in place of the mango.Storage: store the mango bars in the refrigerator for up to 5 days. You may freeze them for up to 3 months.