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1. Preheat oven at 350 degrees farenheit.
2. Mix everything together in a medium sized mixing bowl.
  • 1 cup rolled oats 
  • 1/4 cup pepitas 
  • 1/3 cup walnuts
  • 1/2 cup pecans 
  • 1/2 cup almonds 
  • 1/4 cup shredded coconut, heaped 
  • 1/3 cup maple syrup 
  • 1/4 cup peanut butter 
3. Pour mixture onto a baking tray lined with baking paper and spread out evenly.
4. Cook for 25 minutes - make sure to keep an eye on it so that it doesn’t burn. 
5. Allow it to cool and enjoy, or store in an airtight container or jar once COMPLETELY cooled.
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Air-fry 3 large plantains for 16 min at 400 degrees F. 
To make the crust chop in a Cuisinart:
  • about 6 Medjool dates, or 15 Deglet Noor Dates
  • 1 cup chickpeas
Add to the Cuisinart and mix:
  • sprinkle of salt
  • 2 tablespoons cocoa powder
  • 1 cup oats
The mixture should hold its shape when pressed together.  Press the mixture into a pie pan to form the crust.  
To make the pudding mix in a blender:
  • 1 pack silken tofu
  • third cup cocoa powder
  • sprinkle of salt
  • 1 table spoon maple syrup
  • 1 tablespoon vanilla​
Add the fried plantains and blend.  Use plant milk as needed.  Pour the pudding over the crust.  Top with berries or chopped nuts and chill in the refrigerator 1- 3 hours.