1 cup oats
1/2 desiccated coconut
2 tbsp coconut oil
2 tbsp brown rice syrup
2 pitted dates
1 cup canned coconut milk
6 heaped tbsp Pic’s Crunchy Peanut butter
12 pitted medjool dates
3 tbsp coconut oil
1 Tbsp Pic’s Crunchy peanut butter
1 tbsp brown rice syrup
5 heaped tbsp vanilla coconut yoghurt
2 Sliced Bananas
Melted dark chocolate to decorate
To make the base, pop the oats coconut, coconut oil, rice syrup and dates into a food processor and blend until the mixture become sticky. Add more sweetener or coconut oil if needed.
Pour this into you cake tin (lose bottom tins work well here) and firmly press into the base and sides of the tin.
Pop this into the freezer to set whilst you make the filling.
For the peanut butter filling, combine all of the ingredients into a food processor or high powered blender and blitz until thick and creamy.
Pour this over the base and allow to set in the freezer for five hours or more.
Mix together your coconut yoghurt, peanut butter and sweetener and set aside.
Remove the cake from the tin and assemble by layering sliced bananas, the peanut butter cream and melted chocolate.