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.
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!