These amazing sweet treats are raw, vegan, gluten free and dairy free.


  • Crust

  • 1/3 cup raw walnuts

  • 3 Medjool dates, pits removed

  • Filling

  • 1 medium banana

  • ?c fresh blueberries (+ extra to garnish)

  • ¼ tsp vanilla powder

  • 2 tsp maple syrup

  • 1 tsp water (if needed)


  • 1.

    Line 6 muffin holes with cling wrap.

  • 2.

    In a food processor, blend walnuts and dates till the mixture comes together.

  • 3.

    Divide into 6 equal pieces and press into the base of each hole. Chill in refrigerator to set.

  • 4.

    While the crust is setting, add banana, blueberries and vanilla powder to the food processor. Blend until combined then add maple syrup.

  • 5.

    Continue to blend until a smooth puree forms. If the consistency is too thick, add 1 tsp of water.

  • 6.

    Remove muffin tin from fridge and evenly distribute filling onto each crust (I had some leftover)

  • 7.

    Garnish with blueberries if desired. Place in freezer and allow to set for a minimum of 2 hours


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