This cake requires no cooking, but does need time to set plus you need to soak the cashew nuts overnight. It’s ideal for using up those overripe bananas in your fruit bowl. These need to be frozen with the skins on.
For the base, blitz the walnuts in a food processor until you get coarse crumbs. Add the remaining ingredients and blitz until well incorporated.
Press the mixture evenly into a cling film-lined 20cm round springform cake tin. Set aside.
For the filling, blitz the filling ingredients until well incorporated and smooth.
Taste the sweetness and add more dates if needed.
Pour into the tin and smooth out using a wet spatula or spoon.
Cover with cling film and freeze for 2 hours.
Remove 1 hour before serving.
Dust the top with cocoa powder and decorate with chocolate nibs and chocolate sprinkles.