Provide a tart pan. I use a 26cm diameter pan, but it also works with 24cm (then the tart will be a little thicker). Greasing is not necessary in this case, but if the mold is not well coated, line the bottom with baking paper.
FOR THE BOTTOM. Using a food processor, blend nuts, dates, rolled oats, date syrup, and sea salt into a uniform, slightly sticky measure. If the dates are very dry, add a few drops of hot water. With wet hands, press into springform pan until bottom and sides are evenly lined. Place in the freezer.
155 g mixed nuts, 280 g Medjool dates, 45 g Oatmeal, 15 g Date syrup, 1 Pinch sea salt
FOR THE FILLING Place dates and almond milk in a high-powered blender and blend to a homogeneous toffee cream.
375 g Medjool dates, 80 ml Almond milk
Remove base from freezer and spread toffee cream on top.
As a final step, spread coconut cream on top. Decorate with banana slices and chocolate shavings. Cut into pieces, serve and enjoy!
2 ripe bananas, Coconut cream, Chocolate shavings at will
Lasts up to 5 days in the refrigerator and 1 month in the freezer.