Vegan Mango Sorbet Bars
Author: 
Recipe type: Dessert, Snack, No-bake, Vegan, Frozen
Serves: 8 (1 9"x5" loaf pan)
 
Ingredients
  • Crust
  • ½ cup macadamia nuts, toasted*
  • ¼ cup unsweetened shredded coconut, toasted**
  • A dash of cinnamon (optional)
  • 7 Medjool dates
  • Sorbet Filling
  • 2 cups cubed mango (fresh or frozen)
  • ¼ cup unsweetened almond milk
  • A pinch of pink salt
  • A dash of vanilla extract
  • 2 tbsp coconut oil, melted
  • ¼ cup coconut chips, toasted** (for topping, optional)
Instructions
  1. Line a 9-inch loaf pan with parchment paper for easy removal. Alternatively, you can use a pan with a removable bottom.
  2. In a food processor fitted with an S-blade, chop toasted macadamia nuts, toasted shredded coconut, and cinnamon until a relatively fine crumb is achieved.
  3. Add pitted Medjool dates and process until finely chopped and well combined. Test consistency by pressing mixture between fingers; if it holds it's shape, it's done!
  4. Press crust mixture evenly into the bottom of the pan. Set aside.
  5. Without cleaning out the food processor, add the mango, almond milk, salt, and vanilla. Blend until smooth.
  6. With the machine running, gradually add the melted coconut oil through the feeding tube. Blend until well combined.
  7. Spread the sorbet mixture over the crust and top with toasted coconut chips. Refrigerate or freeze until firm.
Notes
Raw Option: Skip the toasting of the nuts and proceed with recipe.
*To toast macadamia nuts, bake at 350⁰F for 7 to 8 minutes, or until fragrant and golden brown.
**To toast coconut, bake at 350⁰F for 2 to 3 minutes, or until fragrant and golden brown.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-mango-sorbet-bars/