Place all crust ingredients in a blender or a food processor and blend until combined. The mixture should be a little sticky- if it’s too dry, add a few more dates.
Taking a rectangle dish (I used a glass 8”x11” Pyrex dish) line it with plastic wrap and press the crust mixture into your dish. Put it in the freezer for about 30 minutes.
Put two of your bananas aside. Now, taking all of your remaining filling ingredients place them in a food processor and blend until completely smooth.
Slice remaining two bananas and layer them on top of your chilled crust and pour your filling on top. Place in a freezer for about an hour, to allow to set.
In the meantime, prepare your chocolate topping by mixing coconut oil, cacao powder and maple syrup until completely smooth.
Once your cake has set, pour the chocolate mix on top of your filling and once again place in the freezer to allow to set.
Keep your cake frozen and let it thaw for about 15 minutes before serving, Serve topped with bananas and some dark chocolate shavings.