Base ingredients
- 1 x Cookies & Cream Rad Ball Mix
- 70ml Coconut Cream

Toffee ingredients 
- 340g pitted medjool dates
- 250ml boiling water
- 2 tbsp coconut oil
- Pinch sea salt
- Vanilla bean
- 2 bananas 

Coconut whip ingredients
- 1L or 2x 400ml cans of kara coconut cream *chilled for at least 48 hours
- 1 tbsp liquid sweetener of choice
- 3 tbsp coconut oil
Alternatively, you can you yoghurt for this layer. 

Method

Add baking paper to an 8 inch pie dish. Pour, Mix & Press your Rad Ball Mix into this dish.

Add all toffee ingredients to a blender & mix until smooth. You may need to scrape the sides down a few times to choice this. Smooth onto crust.

Cut 2 x bananas into coins & place over top of toffee layer.

Scoop ONLY the top thick layer of coconut cream from cans & add to a food processor (you could use a beater if you don’t have a food pro). Begin to mix in your food processor & slowly add in sweetener & coconut oil while it is mixing. You will start to see it thicken after about 30-40 seconds. Continue to blend until thick.

Garnish with more banana coins & shaved chocolate. Store in refrigerator for 6 hours prior to cutting & serving.