Blueberry-Beet Sorbet Bars

What to do

1. Line 8×8” square pan with parchment paper, letting it come up the sides.
2. Make shortbread crust by crushing cookies into 2 cups of crumbs. Set aside ½ cup for later.
3. Combine 1 ½ cups cookie crumbs with ¼ cup melted coconut oil.
4. Press cookie mixture evenly into bottom of prepared pan and freeze 20 minutes.
5. Spread 1 pint of coconut frozen dessert evenly over crust.
6. Freeze until firm.
7. Blend sorbet with Love Beets Organic Cooked Beets until smooth, keeping as frozen as possible.
8. Spread sorbet-beet mixture evenly over vanilla layer. Freeze until firm.
9. Mix remaining ½ cup of cookie crumbs with Love Beets Beet Powder and 2 teaspoons coconut oil and set aside.
10. Top layers with 1 pint coconut frozen dessert then cookie crumb-beet powder mixture. Freeze until firm.
11. When ready to serve, remove bars from pan by lifting parchment paper then cut into 9-12 squares.