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Vegan Mango Sorbet Bars

Rachel Leung
  • minutes
  • Serves 8

INGREDIENTS

2 cups

Mango, fresh or frozen

7

Medjool dates

1/4 cup

Almond milk, unsweetened

1 dash

Cinnamon

1 pinch

Pink salt

1

Sorbet filling

1 dash

Vanilla extract

2 tbsp

Coconut oil

1/4 cup

Coconut, unsweetened toasted

1/4 cup

Coconut chips

1/2 cup

Macadamia nuts, toasted

1

Crust