This super-creamy layered dessert from the So Vegan in 5 cookbook is ready and served in particular person glasses, making them preferrred for a chic feast.
1 (13.5-ounce) can full-fat coconut milk, refrigerated in a single day
½ pound Medjool dates, pitted
8 vegan-friendly oat cookies, equivalent to Belvita
¼ teaspoon salt
2 ripe bananas
2 tablespoons grated dairy-free darkish chocolate
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