No-Bake Banana Oat Chocolate Cake

Ingredients

• OAT BASE
• 300 g quick oats
• 40 g cocoa powder
• 1 tbsp ground cinnamon
• 1 pinch salt
• 30 g almonds, chopped
• 3 bananas
• 2 tsp honey or another sweetener
• CREAM LAYER
• 300 g cream cheese or ricotta, chilled
• 1 tsp honey, optional
• Vanilla, to taste
• CHOCOLATE GLAZE
• 75 g sugar-free dark chocolate
• 15 ml coconut oil or vegetable oil
• Chopped nuts, optional

Method

1. Toast the oats in a dry frying pan over medium-low heat, stirring frequently.
2. Transfer the toasted oats immediately to a mixing bowl.
3. Add the cocoa powder, cinnamon, salt and chopped almonds.
4. Mix thoroughly.
5. Mash two of the bananas with the 2 teaspoons honey.
6. Mix the mashed banana into the oat mixture until evenly moistened.
7. Press the mixture firmly into the base of a lined cake tin.
8. Slice the remaining banana.
9. Arrange the banana slices over the oat base.
10. Mix the chilled cream cheese or ricotta with the optional honey and vanilla.
11. Spread a thin amount of the cream mixture into the gaps between the banana slices.
12. Spread the remaining cream mixture evenly over the cake.
13. Refrigerate for 30 minutes.
14. Melt the dark chocolate gently with the coconut or vegetable oil.
15. Keep the chocolate below approximately 38°C so it does not overheat.
16. Pour the glaze evenly over the chilled cake.
17. Sprinkle with chopped nuts, if using.
18. Refrigerate for a further 1–2 hours.
19. Slice and serve chilled.