Blend all the base ingredients in a high speed processor. I like to start with blending the oats and almonds to a flour and then adding the remaining ingredients so it’s a smoother mixture.
Leave the base in the fridge or freezer whilst you make the other layers for the caramel - if your dates are not very soft then soak them in boiling water for 10 mins or so.
Combine all the ingredients in a high speed food processor.
Pour the caramel over the base and leave in the fridge whilst you make the cashew cream topping.
For the cashew cream - blend all the ingredients on high speed until the mixture is smooth and creamy with no lumps. Done!
Slice the bananas and layer on top of the caramel filling.
Finally, pour (or pipe swirls of) the creamy cashew cream over the caramel and bananas.
Leave in the fridge to set for 2 hours or overnight.
Garnish as you wish - I like adding a finely chopped chocolate bar, cacao nibs or a dusting of cacao powder!