Chocolate Banana Baked Oat Cake with Date Salted Caramel

• Baking dish to bake oats.
• Rectangular loaf pan to assemble the cake.
• Film to avoid stickiness of the cake to the surface of the pan.
• Large Mixing Bowl.
• Food Processor or High-Speed Blender.

Preheat the oven to 175°C (350°F) and grease a baking dish with coconut oil.

In a large bowl, mash the banana. Add all wet ingredients. Stir to combine.

To the wet mixture, add all dry ingredients. Mix until well combined.

Transfer the mixture to the prepared baking dish, spreading the contents out evenly.

Bake for 25-30 minutes. Allow to cool.

Cut into 3 pieces.

Place all ingredients into a food processor. Process until the mixture is smooth.

Use this cashew cream for assembly later with the baked oat layers.

In a blender, combine all ingredients, except for salt.

Add a little water if needed. Blend until smooth, achieving a caramel consistency.

Add salt in the end to ensure it will play as a texture component.

Layer the base and cashew cream into a loaf pan.

Let it freeze for 1 hour or refrigerate for 4-6 hours.

Add another layer of cake and cashew cream, and allow to freeze for an additional hour. Cover with the final piece of cake. Cover the cake with a half of the date caramel.

Add sliced banana and drizzle the rest of caramel on top

Decorate with some berries.

Slice into portions and enjoy as a decadent breakfast or dessert option. Store any leftovers in the fridge for 4-5 days, ensuring freshness and quality.

Tips:

Smooth caramel: For a smoother caramel, ensure the dates are fully soaked and softened before blending. Add water sparingly to reach the desired consistency without making it too thin.

Serving suggestion: Serve chilled for the best texture and flavor experience. Let sit at room temperature for a few minutes before slicing for easier serving.