Gluten-Free Vegan Chocolate Banana Cream Mini Desserts
Ingredients
| 1 cup | 240 ml | organic pecans |
| 1/2 cup | 120 ml | organic Medjool dates, pitted |
| 1/2 cup | 120 ml | organic cacao powder |
| 1 tbsp | 15 ml | organic coconut oil |
| 1/2 tsp | 2.5 ml | organic ground vanilla bean powder |
| 3 | organic bananas | |
| 1 can | organic full-fat coconut milk (13.5-ounce can) | |
| 1 1/2 cup | 360 ml | organic raw cashews |
| 1 cup | 240 ml | Enjoy Life semi-sweet mini chocolate chips |
Instructions
Prepare the crust:
- Add all the ingredients for the crust to a food processor and process until it has a wet, crumbly texture.
- Divide the crust mixture between 6 mini-dessert cups and press down firmly. Set aside.
Prepare the banana cream filling: 3. Add all ingredients for the banana cream filling to a Vitamix and blend until creamy and smooth. 4. Continue to blend on the "HIGH" setting until the mixture becomes warm. The heat from the banana mixture will be used to melt the chocolate chips. 5. Transfer the banana mixture to a medium-size mixing bowl. 6. Add the chocolate chip add-in to the mixing bowl and stir until they are all melted and the mixture turns chocolate.
Assembly: 7. Divide the banana cream mixture between the 6 mini-dessert cups and place it on top of the crust in the bottom of the dessert cups. 8. Optional: Garnish with additional mini chocolate chips or chopped pecans. 9. Place in the refrigerator for approximately 1 hour to firm and chill.