Name: Mango Coconut sorbet bars(vegan) recipe by Ishika Uppal at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Crust; 1/2 cup macadamia nuts toasted; 1/4 cup unsweetened shredded coconut; A dash of cinnamon (optional); 7 medjool dates; Sorbet filling; 2 cups cubed mango (fresh or frozen); 1/4 cup unsweetened almond milk; A pinch of pink salt; a dash of vanilla extract; 2tbsp coconut oil melted; 1/4 cup dried cranberries for topping (optional)

Ingredients Serving: 4

Crust
1/2 cup macadamia nuts toasted
1/4 cup unsweetened shredded coconut
A dash of cinnamon (optional)
7 medjool dates
Sorbet filling
2 cups cubed mango (fresh or frozen)
1/4 cup unsweetened almond milk
A pinch of pink salt
a dash of vanilla extract
2tbsp coconut oil melted
1/4 cup dried cranberries for topping (optional)

Instructions

Line a 9-inch loaf pan with parchment paper for easy removal. Alternatively, you can use a pan with a removable bottom.
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.
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!
Press crust mixture evenly into the bottom of the pan. Set aside.
Without cleaning out the food processor, add the mango, almond milk, salt, and vanilla.
Blend until smooth.
With the machine running, gradually add the melted coconut oil through the feeding tube.
Blend until well combined.
Spread the sorbet mixture over the crust and top with cranberries.
Refrigerate or freeze until firm.
Cut into bars.

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