COOKIE CRUNCH BANOFFEE PIE

1. 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.
2. 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.
3. 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.
4. 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 ✨