What you need:
Base:
1/2 cup of desiccated coconut
1/2 cup of medjool dates (I'm sure you could use dried dates here too, just make sure you soak them beforehand)
Caramel:
1/2 cup of coconut sugar
1 cup of coconut milk (the real stuff from the can)
4 tablespoons of water
A pinch of salt
1 tsp of vanilla
Topping:
Sliced banana
What you need to do:
Grease a small muffin tin with coconut oil.
Start off making the caramel. Bring the coconut sugar and water to the boil in a small saucepan, stirring constantly. Once it's boiling, add the coconut milk, vanilla and salt and continually stir it until it thickens and turns darker in colour (be patient, this takes about 20 minutes) (be careful not to burn it!). Set aside (and try not to burn your mouth/eat it all hehe)
Blend the coconut and dates until they're well combined. Take small handfuls of the mixture and squeeze it/roll it into a ball, then press into the muffin holes. Repeat until you've used up all the mixture - I got 9 little tarts from this.
Place a tablespoon or so of the caramel sauce onto each base. Smooth out, then top with banana.
Leave in the freezer for around two hours, and voila! They may be a bit hard to get out of the tin, just stick a knife around the edges and prise them out!
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