Place the pitted dates, 2 tbsp raw cacao powder, cashews and hazelnuts in the food processor and mix until well blended.

Spread the mixture in a small baking pan an press it down with your fingers or a spoon.

Place the almonds in the food processor and mix to obtain a creamy butter (it should take about 10-12 minutes, pausing every minute to not overrun the machine; the texture will go all the way from coarsely chopped, to crumbly, finely ground and butter).

Add the bananas, agave nectar, coconut oil and 2 tbsp raw cacao powder to obtain a smooth cream.

Pour the banana cream on top of the date base and spread evenly.

Cover with a plastic foil and place in the freezer for 30 minutes.

Remove from the refrigerator, cut in squares, sprinkle with raw cacao powder and serve.