Step 1

In a blender or food processor, combine the crust ingredients.

Step 2

Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.

Step 3

Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.

Step 4

Chill.

Step 5

Combine the filling ingredients in a blender and blend on high until smooth and creamy.

Step 6

Pour on top of the crusts.

Step 7

Defrost the frozen blueberries.

Step 8

Spoon/swirl on top of the filling.

Step 9

Freeze overnight.

Step 10

Enjoy! Keep in the freezer for up to a week. I like to eat them straight from the freezer but you can thaw for 5 minutes for a softer texture.