
This super-creamy layered dessert from the So Vegan in 5 cookbook is prepared and served in individual glasses, making them ideal for an elegant dinner party.
1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight
½ pound Medjool dates, pitted
8 vegan-friendly oat cookies, such as Belvita
¼ teaspoon salt
2 ripe bananas
2 tablespoons grated dairy-free dark chocolate
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