Start with the base, place in a food processor blitz together the pecan nuts, cashews and oats until very finely chopped.
Add the Sweet Freedom Choc Shake Banana and pulse a few times until well combined.
Divide evenly between the holes in your mince pie tin then using the back of a teaspoon or your fingers (or both!) push the mixture up the sides of the holes until you have little pie cups.
Place the tin in the freezer for up to an hour to set.
While they're chilling make the caramel - put the banana, almond butter and dates into a food processor and blitz until very smooth, stopping to scrape down the sides of the bowl as necessary
Remove the tin from the freezer and gently loosen the pie cups from the tin - once they are loosened keep them in the tin though as it helps them to hold their shape while the caramel sets.
Spoon the caramel evenly between the cups then chill for 1-2 hours in the fridge.
Top the caramel with slices of banana – use 2 thick slices per pie.
Spoon or pipe on the whipped *coconut cream then sprinkle with grated chocolate. *To make coconut cream, chill a can of coconut milk in the fridge overnight, open can and scoop out the hard white part and beat until soft and smooth (set aside the watery liquid as perfect in smoothies).