300 g oatmeal
400 ml whole-fat coconut milk
100 g cocoa mass*
80 g coconut oil
~ 5 tbsp agave nectar
Blend two bananas, one tablespoon of coconut oil, 70 ml of water and 1-2 tbsp agave nectar into a homogeneous mixture. Grind the oatmeal, but not too finely. Mix the ground oatmeal and banana mixture and let it sit for at least 5 minutes, so the oats absorb some water. Put the batter into a cake mould and shape it with your hands (press it into the mould and form the edges). Bake it on 180°C for 25 minutes and let it cool down a bit after you take it out of the oven.
In the meantime, you can make the cream - melt the cocoa mass* and coconut oil and blend them together with 2 bananas, coconut milk and some agave nectar (to your taste). Pour the cream inside the oatmeal crust and let it cool down in the fridge for at least a couple of hours to thicken.
*If you can’t find cacao mass, melt 50g cacao butter and add 50 g raw cacao powder