Ingredients

The following ingredients have 4 Servings
  • 1 cup roughly chopped vegan graham crackers (about 4-5 sheets)
  • 1 1/4 cup dates (pitted and minced)
  • 2 cups frozen sliced banana
  • 2 tsp unsweetened cocoa powder
  • 2 tbsp coconut cream
  • 2 cups coconut cream
  • 2 cups mini vegan marshmallows
  • 1/4 cup melted vegan dark chocolate
  • 1/4 cup vegan graham crackers (crushed)

Instruction

  • In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.
  • Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.
  • Top with coconut cream and place in the freezer for at least 30 minutes.
  • Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.
  • Drizzle with dark chocolate before serving and enjoy!