Saturday, May 31, 2014

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.

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