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Author: Katie Kiely

A perfect end of the summer treat

Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-fre

Prep time:  15 mins Cook time:  90 mins Total time:  1 hour 45 mins Serves: 8 muffins, 8 servings

Ingredients Crust

  1. ½ cup pitted dates, chopped

  2. ½ cup whole, raw almonds

  3. Pinch of salt

Raspberry Layer

  1. 1 cup of frozen raspberries

  2. ¼ cup coconut oil, melted

  3. ½ cup canned full fat coconut milk + extras for topping

Banana Layer

  1. 2 bananas, frozen

  2. ¼ cup coconut oil, melted


  1. Add ½ cup of almonds to a food processor and process until an almond meal has begun to form. Add in the chopped dates and a pinch of salt and continue to process until the mixture is well combined. Spoon evenly into the bottom of 7-8 muffin trays and press down firmly with your fingers to form a bottom crust.

  2. Add raspberries to the processor and process until smooth. With processor running, stream in coconut oil then coconut milk until a sorbet like texture has formed. Spoon raspberry mixture over the bottom crust layer.

  3. Finally, cut frozen banana into smaller pieces and add to the food processor. Process until smooth then add in coconut oil and continue to process until a thick, creamy banana soft serve has formed. Spoon on top of raspberry mixture.

  4. Place muffin tray in the freezer and allow it to freeze for at least 1.5 hours. Release muffins by loosening with a knife on one side, they should pop out fairly easily.

  5. Top with a dollop of thick canned coconut milk.

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