Raw Vegan Sorbet Bars

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.