Raw Vegan Sorbet Bars
Ingredients
Crust
- 1/2 cup macadamia nuts
- 1/4 cup unsweetened shredded coconut
- 7 Medjool dates
- A dash of cinnamon (optional)
Filling
- 2 cups cubed mango (fresh or frozen we used Fresh Manila Mangoes)
- 1/4 cup unsweetened almod milk
- 2 tbsp coconut oil, melted
- 1/4 cup coconut chips, (for topping, optional)
- A pinch of salt
- A dash of vanilla extract or vanilla beans
Instructions
- Line a 9-inch loaf pan with parchment paper for easy removal.
- In a food processor fitted with an S-blade, chop macadamia nuts, shredded coconut, and cinnamon until a relatively fine crumb is achieved.
- Add pitted Medjool dates and process until finely chopped and well combined.
- Press crust mixture evenly into bottom of the pan. Set aside.
- In a food processor, add mango, almond milk, salt and vanilla. Blend until smooth.
- With the food processor running, gradually add the melted coconut oil. Blend until well combined.
- Spread the sorbet mixture over the crust and top with coconut chips. Refrigerate or freeze until firm.
