METHOD
— Carefully slice open the dates and remove the pits. Flatten each date by spreading it open.
— Line a baking tray with parchment paper. Arrange the banana coins and flattened dates in a single layer, pressing them gently together to form a compact base.
— Spoon the Pistachio Matcha Crema over the banana and date layer, then spread it evenly with the back of a spoon to fully cover.
— In a heatproof bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil, stirring until smooth.
— Pour the melted chocolate over the Pistachio Matcha layer, spreading it to cover completely.
—Garnish with crushed pistachios.
— Freeze for at least 3 hours, or until fully set and the base can be cleanly separated from the parchment paper.
— Break or slice into chunks and serve.
