- Blend together soaked dates, walnuts and oat in a high powered blender until a dough like texture is achieved. Add in maple syrup and vanilla extract.
- Place the mixture, one tbsp at a time into mini tart dishes, pressing down firmly with the back of a wet spoon (this is the easiest way to work with the sticky consistency!) Place into the freezer while preparing the filling.
- For the filling, blend the dates together before slowly adding the coconut cream and Fix & Fogg Cookie Time® Cookie Crunch. Thinly slice banana and place on-top of each base before scooping 2 tbsp of the Cookie Crunch filling onto each pie.
- Place back into the freezer for 15 minutes, before topping with coconut yoghurt, banana, chocolate shavings with a sprinkle of cinnamon.
Recipe by Tess, for more vegan foodie inspo you can checkout her page @eden.vegan ✨
