These raw vegan berry sorbet bars are refined sugar free, full of fresh, bright flavour and the perfect guilt free dessert or snack!
Ever since I made these raspberry ripple and chocolate raw cheesecake bars, I’ve been a bit obsessed with making raw vegan desserts. Fresh, ripe berries make the perfect base for this sorbet, as the natural sweetness is more than enough to replace any “refined” sugar you would use in a regular dessert.
The base is a blend of crunchy almonds, chewy oats and dates, coconut oil and almond butter, making for a rich, crumbly and yet healthy crust!
The top layer is a mix of whatever nuts and seeds you like, I used a blend of pumpkin seeds, mixed other seeds, dessicated coconut, popped quinoa and a cheeky drizzle of dark chocolate for good measure, but this is optional.
Related: Raw Vegan Raspberry Ripple and Chocolate Cheesecake Bars
Because this dessert is frozen, you can store it for up to 3 months in the freezer, having something colourful and sweet on hand for just the moment you need it!
| Prep Time | 20 minutes |
| Passive Time | 6 hours |
| Servings |
- 1 cup (225g) Almonds
- 1 cup (90g) Rolled Oats
- 20 Medjool Dates
- 2 tbsp Coconut Oil (melted)
- 2 tbsp Almond Butter
- 1 cup (200g) Frozen Strawberries
- 1 cup (200g) Frozen Raspberries
- 3 tbsp Chia Seeds
- 2 tbsp Maple Syrup
- 2/3 cup (90g) Mixed Nuts and Seeds
- 3-4 squares Dark Chocolate (optional)
Ingredients
Base Layer
Sorbet Layer
| |
- To make the base layer, add the almonds and oats to a food processor and blitz until you have a fine crumb like mixture. Add the rest of the base ingredients and blitz until you have a sticky mixture that sticks together when compressed.
- Line a 8 inch x 6 inch baking tray with greaseproof paper and firmly press the base mixture into the tin so it is completely flat and compressed. Place in the freezer.
- Rinse out the food processor then put in the frozen raspberries and strawberries. Blend on a high speed, scraping down the sides regularly until the mixture is completely smooth and has the consistency of soft serve ice cream. You need to be patient with it - this process does take some time, but just keep going and scraping and it will get there. Once it's smooth, add the maple syrup and chia seeds and blend again so everything is evenly combined.
- Remove the base from the freezer and spread the sorbet mixture over the top. Sprinkle over the seeds and place back in the freezer for a minimum of 4 hours.
- When ready to serve, remove from the freezer, let sit at room temperature for about 15 minutes and then cut into bars. If desired, drizzle with dark chocolate.
- Store the bars in the freezer, and let sit at room temperature for 5-10 minutes before eating.
The bars will keep in the freezer for 3 months.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
Lauren, these are gorgeous!! Dark chocolate and berries are such a lovely and pretty combo. These look perfect for any time of the year!
Thank you Maria! I’ve been loving munching on them!
Thanks so much Maria!
These are just gorgeous – and I bet, just as delicious. Looking forward to making my own batch!
Thanks Stephanie! I hope you love them!