There isn’t much local happening in these, but they were one of the first desserts I came across that highlighted the sweetness in fruit, were still rich, but also didn’t have added sugar. They are still a family favorite, so I KEEP.

Yield: 6 cups

Crust

6 dates
1/2 C peanut butter
1/4 C ground flaxseed
1 C oats
2 Tbs water

Pinch salt

Filling

2 ripe bananas
3/4 raw cashews
1/3 C coconut oil
1/4 C lemon juice
2 tsp vanilla extract
Pinch salt

Directions:

Boil water, pour over dates, let soak for 15 min. Drain.

Do the same for cashews, let soak for 30 min, drain.

Place drained dates into blender or processor, add all crust ingredients until well combined.

Ball into 6 portions and put in plastic wrapped lined muffin tins. Shape into cups with hands, chill while you make filling.

Place all filing ingredients as long with drained cashews into blender, blend on high until very creamy and smooth.

Pour into cups and freeze for at least an hour before serving.

Garnish with cinnamon and berries if desired.

ENJOY!