Mango Weis Bars (GF)

2 cups soy milk

2/3 cup cashews

2 teaspoons vanilla extract

1 teaspoon guar gum – makes it fluffy

mango topping:        

½ cup of above cream mixture

2 cups chopped fresh mango (or more)

½ cup mango/apple juice

2 teaspoons honey – optional

Note: Raspberries can be used if mangoes are out of season.

Place milk, cashews and vanilla into blender and blend for 2 minutes. While blending slowly add honey and guar gum until mixture becomes thick from gum. Save ½ cup of cream mixture for the mango topping. Pour remainder of cream mixture into a small baking tray lined with baking paper. Place in freezer. This layer needs to be frozen for approximately 3 hours before adding mango topping. Place all mango topping ingredients into blender and blend until well combined. When cream mixture is frozen, pour mango topping on top. Place tray back in freezer and cut into bars when frozen.

Take hold of My strength.
Isaiah 27:5