About the Recipe
3 Ripe Bananas
1 Can of Coconut Cream
2 tsp Vanilla Extract
1 Cup of Walnuts
6-8 Pitted Dates
3 TBS Chia Seeds
12 TBS of Peanut Butter (Optional Filling)
2 TBS of Cocoa Powder (Optional Crust Flavor)
1/4 cup of shredded coconut (Optional Topping)
2 TBS crushed Peanuts (Optional Topping)
Blend the bananas, coconut cream, and vanilla until smooth.
Food process the dates with the nuts and a pinch of water until a paste forms.
Press the nut paste into the bottom of the cupcake liners.
If using the peanut butter add a TBS to each tin.
Top with the banana cream.
Toast the coconut until it is browned. Pay attention to this process, it burns very quickly.
Top the coconut shreds on top of the banana cream pies.
If using crushed peanuts add those to the top of the pies.
Freeze for an hour and take out about 10 minutes before serving.