Vegan Mango Nice Cream Bars (Gluten-Free)
Serves 6
10 mins prep
0 mins cook
10 mins total
These date-free Vegan & Gluten-Free Mango Nice Cream Bars make for one easy, healthy, delicious, and refreshing frozen treat! A creamy frozen mango banana ice cream filling sits atop a chewy cardamom almond crust in this delightful dessert.
Chewy Cardamom Crust
Mango Nice Cream
In a food processor or high speed blender combine almond flour, raisins, 1 tbs coconut oil, and cardamom.
Blend until evenly broken down and sticky. You want to preserve a bit of texture here.
In a parchment lined bread loaf pan press your crust mixture down evenly and firmly completely lining the bottom of the pan.
Place in the freezer while you prepare your nice cream filling.
In a food processor or blender combine frozen bananas, mango, 3 tbs coconut oil, turmeric, and cinnamon.
Blend until smooth and creamy.
Remove loaf pan from freezer.
Pour nice cream mixture on top of crust. Smooth the top with a spoon ensuring an even layer.
Cover and place into the freezer for at least three hours before serving.
When ready to serve. Lift the parchment, place on a cutting boards and slice into bars.
Keep covered and stored in the freezer for up to 2 weeks.
Enjoy!
