1 cup oats
1 cup nuts (I used half pecans half almonds)
1 cup medjool dates
1 tbsp melted coconut oil
Pinch of salt
Blend the oats and nuts until almost like a flour, then add the rest of the ingredients and blend until combined and sticky. Then press into a spring-form tin lined with cling film. Place in the fridge while you make the rest.
2 cups cashews
1/4 cup melted coconut oil
1/4 cup rice malt syrup (or other liquid sweetener)
Blend the cashews until flour-like, then add all the other ingredients and blend on high power until smooth and creamy. Smooth 3/4 of the mixture on top of the crust and freeze
1/4 of the banana layer
2 cups frozen blueberries
Blend together and smooth on top of the banana layer. Freeze for at least a few hours, then top with fresh blueberries and mint leaves!