I thought I would share here today how to have vegan sorbet for breakfast! I layered mango and raspberry sorbet with buckinis and rolled oats, topped with fruit and chia seeds.

For the mango sorbet:

1 cup of frozen mango

3 tbsp coconut water

Combine in a food processor. Add more coconut water if it won't mix.

Raspberry sorbet:

1 cup of frozen raspberry

3 tbsp coconut water

Combine in a food processor.  Add more coconut water if it won't mix.

1. Once your sorbets have been mixed, layer them with muesli, buckinis and chia seeds.