Preheat oven to 180C. Line 8 holes of a muffin tin with paper patty cases. Place dates in 1/4 cup of the hot water and soak for several minutes until soft. Puree dates and soaking water in a food processor until smooth.
In a bowl, combine oats, almond meal and cinnamon. Add 2 tablespoons
of the date puree and the remaining hot water, and mash together with
a fork until well combined.
Divide oat mixture between the patty cases and use your fingertips to press down firmly in an even layer, making the pie crusts. Bake for 8-10 minutes or until lightly golden.
Remove from the oven and allow to cool.
While pie crusts cool, combine the remaining pureed dates with almond butter and vanilla until smooth. Carefully spread the date mixture over the base of each crust.
Place a couple of slices of banana on top of each pie, pressing down lightly.
In a blender or food processor, blitz the chilled coconut cream and ricotta until smooth. Spread the coconut cream mixture over the banana slices in an even layer.
Top with the remaining banana slices and dust with cacao/cocoa to serve.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
141 calories per serve
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