CRUST

1. Process walnuts and sea salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed.
2. Line a cake tin with parchment paper and firmly press crust into the bottom. Set aside.

FILLING

1. Soak the cashews in two separate bowls (one cup + one cup) overnight or at least 3 hours and drain well. Keep the two portions separated. Discard the soak water.
2. Divide dates into two equal parts, chop them and place into two separate bowls. Cover both with half of the required quantity (¾ cup) of coconut milk. Let soak for a few hours, until soft.
3. Combine one bowl of dates with the soak water, one bowl of drained cashews, half of lemon juice, half of Himalayan salt, half of peanut butter and half of bananas in a blender and process until smooth. Transfer to a bowl.
4. Repeat the same with the other half of the ingredients. Also add 3 tbsps. of cacao powder and process again.

PEANUT BUTTER SWIRL

1. Whisk the swirl ingredients together.
2. If your peanut butter jar is in the fridge, take the necessary quantity out beforehand to allow it to become more liquid.
3. If you find that the mixture is still too thick to form swirls, add some coconut milk.

ASSEMBLING THE CAKE

1. Using a tablespoon drop the filling alternating between the plain and chocolate and throw in a teaspoonful of peanut butter mixture here and there. Make another layer with opposite colours until the filling is used up. Shake the tin gently to even the cake. Form swirls with the top peanut butter chunks.
2. Freeze for 4-6 hours. If you freeze it longer and you feel it’s rock hard, then transfer it to the fridge a few hours before slicing it.