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

Makes 12

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.