Ingredients

For the crust / base

• 4 tbsp cocoa powder, Belbake
• 1 cup almonds, Alesto
• 1 cup coconut flakes, Belbake
• 1 cup seedless dates, Alesto

For the filling

• 1 jar (454 gr) peanut butter, MCENNEDY
• 6 (300 gr) bananas, mashed with a fork
• 2 fresh vanilla pods, scraped, Belbake
• 6 tbsp powdered sugar, Belbake

For the garnish

• Melted baking chocolate (52% cocoa), Fin Carré

Preparation:

For the crust / base

1. In a food blender, mix all the crust ingredients together.
2. Place greaseproof paper on the base of a 20 cm cake tin.
3. Pour the mixture in using a pastry spatula.
4. Pat lightly with a spoon and distribute the mixture to form a base. Leave in the freezer for 20 minutes.

For the filling

1. Mix all the ingredients in a large bowl, stirring well.
2. Remove the cake tin with the base from the freezer. Spread the peanut butter uniformly over the frozen base.
3. Garnish with decorative lines of melted chocolate.
4. Freeze the dessert in the freezer again until the filling has set and can be sliced, for around ½ hour.
5. Keep the dessert in the freezer until serving. Remove from the freezer 20 minutes before serving and let it defrost a little.