A crunchy cookie crust topped with homemade ice cream. Healthy and really delicious!
Preheat the oven to 160°C
Process the oats until you get a fine flour, add the rest of the ingredients and process until everything is well integrated. (if you already have oatmeal flour you can mix the ingredients in a bowl until they are well integrated)
Divide the mixture into 12 non-stick muffins mods with butter/parchment paper. Form small cups with the dough and bake them for 8-10 minutes or until golden brown.
Process the banana until it has a creamy consistency, add the rest of the ingredients and process a few seconds until it is well integrated.
Put the mixture in the freezer.
Remove the ice cream from the freezer 15 minutes before use it. Put a scoop of ice cream on each cup and decorate with melted chocolate and berries.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.