Prepare a steamer by placing 3 inches of water in the pot and add the steamer basket and lid on top. Let sit over a burner on high heat.

When water boils and steam is emerging from the pot, place chopped taro into the steamer basket. Steam for 5 minutes or until soft. Remove from heat and set aside,

In a food processor, grind the roasted walnuts and sunflower seeds to a flour-like consistency.

Add in the dates and coconut oil to the food processor and blend with the nut mixture until combined. The mixture should result in a large sticky ball

Remove contents from the food processor and press mixture into the bottom of a 12-cup silicone muffin tray. If using a metal tray, generously oil the tray with coconut oil for easy removal later on

Prepare the filling by combining the coconut milk, steamed taro, maple syrup and salt into a food processor. Mix until everything is well combined

Pour the filling into the muffin tray cups

Place in the freezer for at least 3 hours before serving