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These amazing sweet treats are raw, vegan, gluten free and dairy free.
Line 6 muffin holes with cling wrap.
In a food processor, blend walnuts and dates till the mixture comes together.
Divide into 6 equal pieces and press into the base of each hole. Chill in refrigerator to set.
While the crust is setting, add banana, blueberries and vanilla powder to the food processor. Blend until combined then add maple syrup.
Continue to blend until a smooth puree forms. If the consistency is too thick, add 1 tsp of water.
Remove muffin tin from fridge and evenly distribute filling onto each crust (I had some leftover)
Garnish with blueberries if desired. Place in freezer and allow to set for a minimum of 2 hours
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