Strawberry Banana No-Bake Cups

I had a can of opened coconut milk in the fridge that I used for something. I needed to use it up before it goes bad. That's how a lot of my recipes are created, needing to use something up. I threw the coconut milk in my Ninja cup single-serving blender with some freeze-dried strawberries and a banana. I always enjoy those two flavors together. I could've just eaten the creamy deliciousness with a spoon but decided to make it into a healthy snack to enjoy all week—simple ingredients, full of healthy fats, and a very similar no-bake snack to the pumpkin pie cups. 

Strawberry Banana No-Bake Cups

Topping: 

1/4 cup freeze-dried strawberries 

1/2 of a can unsweetened coconut milk (full fat)

1  medium banana

Crust: 

1/3 cup granola (I used cranberry almond gluten-free from Aldi)  

8 pitted dates

5 pitted prunes

3/4 cup roasted cashews

Instructions:

• Place all the topping ingredients in a blender until combined well. (You can also use frozen or fresh fruit in these.) 
• Next using a food processor, throw the crust ingredients in, and pulse until it starts sticking together.
• I used a tablespoon to get out the gooey mess, of course, after I unplugged the processor at this point. 
• Press into an individual muffin tin lined cups with your fingers to create the crust. 
• Pour the coconut milk mixture into each cup, about three-quarters full or so. 
• Throw in the freezer to harden up a bit. Maybe about 20 minutes.
• Take out and enjoy it! 
• Store in an airtight container in the freezer; you may have to give it a couple of minutes to thaw. If you store in the fridge they don't hold up very firm, so be aware. They are delightful either way.