A tasty dessert!

4 ripe bananas (peeled, sliced, frozen)
2/3 cup coconut cream
3 tablespoons coconut oil
2 teaspoons vanilla extract
1/2 teaspoon Kosher salt
3 sheets phyllo dough (12″X16″)
coconut oil spray
1/2 cup granulated sugar
1/2 cup walnuts(chopped)
1/2 cup pecans(chopped)
2 tablespoons vegan butter (room temperature)
1/2 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips
2 tablespoons agave
2 bananas (peeled, sliced on a bias)
2 tablespoons granulated sugar

For the Banana Ice Cream: Place a loaf pan in the freezer.
Remove the banana slices from the freezer and allow to soften slightly, about 3-4 minutes.
Meanwhile, in a small saucepan over medium-low heat, add the coconut cream, coconut oil, and vanilla extract, stirring to combine. Cook until warmed through and melted together, about 1-2 minutes. Remove from heat and allow to cool slightly.
In the bowl of a food processor fitted with a blade attachment, add the frozen banana slices and salt and pulse until the mixture resembles small crumbs. With the motor running on low, drizzle in the coconut mixture, blending just until smooth. Remove banana ice cream to the loaf pan and use a rubber spatula to even out the top. Cover with plastic, transfer to the freezer and allow to chill until set, about 3-4 hours.
For the Phyllo Cups: Preheat the oven to 400ºF. Spray a 12-cup muffin tin with coconut oil spray.
On a clean work surface, lay one sheet of phyllo down and spray with coconut oil spray. Sprinkle 1/3 cup of sugar all over the sheet of phyllo. Top with the second sheet of phyllo, spray with coconut spray and sprinkle with 1/3 cup of sugar. Place the final sheet of phyllo on top, coat with coconut spray and sprinkle with the remaining 1/3 cup of sugar.
Cut the phyllo into 4×4-inch squares and fit the squares into the greased muffin cups. Place the bottom of a glass or rolling pin into the muffin cup to form the phyllo into a bowl shape. Transfer to the oven and bake until golden brown and crispy, about 5-6 minutes. Remove and set aside to cool.
For the Bruleed Banana, Chocolate and Nut Topping: In a medium saute pan over medium heat, add the walnuts and pecans. Cook, tossing frequently, until nuts are toasted and fragrant, about 4-5 minutes. Add vegan butter and salt and toss to combine, allowing butter to melt, about 1 minute. Stir in the cinnamon, chocolate chips and agave. Cook until chocolate has melted and mixture has formed a fudge-like consistency, about 5-7 minutes. Remove from heat and allow to cool slightly.
To Assemble: Fill each phyllo cup with equal amounts of the nut mixture and top with one or two small scoops of banana ice cream. Top each scoop of ice cream with equal amounts of shingled bananas. Sprinkle bananas with sugar and using a torch, brulee the tops until caramelized and golden brown.
Tip: Don’t love walnuts? Substitute almonds or pecans for another tasty option.