8 Tbsp. Eat Pastry Chocolate Chip Cookie Dough
2 C. Raw Cashews, Soaked for 2 Hours
1 C. Banana, Chopped
4 Dates, Pitted
½ tsp. Vanilla Extract
⅓ C. Water
Pinch of Salt
Optional Topping: Chocolate Chips, Chocolate Drizzle, Peanut Butter Drizzle, etc.
Make 8 cookies with the dough, as per the instructions on the tub.
While the cookies are baking, place the cashews, banana, dates, vanilla extract, water and salt into a blender and puree until completely smooth. Set aside.
After the cookies have baked, set them on a cooling rack and until they are room temperature.
Put them into a food processor and process until they resemble semi-fine crumbles.
Line a 12 ct. cupcake tray with liners and place ½ Tbsp. of the cookie crumbs into the bottom of each liner.
Pack the crumbs using the bottom of a cup or measuring cup. Pour roughly ¼ C. of the banana/cashew mixture into each liner.
Top with cookie crumbs and place in the freezer for at least 4 hours, or until firm.
When ready to serve, pull them out of the freezer and let them thaw for 10 minutes. Top with whatever you desire.