Vegan Mango-Coconut Ice Cream Bars

Fruity, naturally sweetened and super refreshing. These Vegan Ice Cream Bars are the flavour of Summer! Made from 100% natural, wholefood ingredients plus they are Vegan, Gluten Free and Refined Sugar Free!

Vegan Mango-Coconut Ice Cream Bars

  • Servings: 12
  • Difficulty: easy
  • Print

For the Base:

  • 1.5 cups rolled oats
  • ½ cup shredded coconut
  • ½ cup almonds
  • 4 tbsp maple syrup
  • 3 tbsp coconut oil, melted

Add all base ingredients to a blender or food processor and blend until a wet dough forms. Press firmly into a lined baking pan to create an even base layer (about 1cm thick) and place in the freezer to set while you move onto the ice cream. .

For the Ice cream:

  • 1 cup cashews, soaked for 4 hours minimum (discard soaking water)
  • 150g passionfruit pulp
  • 2.5 cups frozen mango
  • ½ cup Australia’s Own Organic Coconut Milk (@australiasown)
  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup
  • ½ lime, juiced

Add all ice cream ingredients to a blender or food processor and blend until a smooth, thick ice cream forms. Pour over the base. Note: this recipe will make extra ice cream so make the ice-cream layer as thick as you like and keep the rest aside for another recipe (or just eat as soft serve ice cream – Yum!). Place in the freezer to set for minimum 4 hours before cutting and topping with fresh passion fruit pulp.

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

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