I never thought sorbet could be used as a frozen cookie sandwich filling, but the rich and creamy (and vegan!) sorbet from @sorbabes showed me otherwise! I sandwiched their coffee almond espresso bark sorbet (omg.) between two thin and chewy oatmeal cookies. The end result is an absolute dream of a dessert! The best part is you can make a big batch, wrap them up, and stash in the freezer to eat anytime. I especially love pulling them out when friends come over and chopping into 2-bite pieces. Trust me, they don’t last long! Created in partnership with #sorbabes
edibleash (Ashley McLaughlin) shared and selected for #food in Exquisite Category.