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Blend 1 cup of medjool dates with 1 cup of unsweetened vanilla plant based milk to make date caramel.
Mix ½ cup of date caramel with 1.5 cups oat flour.
Make raspberry jam by mixing 2 cups mashed raspberries, 1 tbsp lemon juice, 2 tbsp chia seeds, and 2 tbsp maple syrup.
Press the oat flour mixture into silicone cupcake holders to form a crust.
Layer the bottom of the cups with either date caramel, raspberry jam, or unsweetened vanilla plant-based yogurt.
Top with remaining raspberry jam or yogurt.
Freeze the cups for at least 1 hour 10 minutes before serving.