Soak pitted dates in hot water for 20 minutes to soften.

Drain and add dates to almond meal, cacao powder, maple syrup, coconut oil and salt into a food processor and process into a crumbly dough.

In a non-stick quiche tin 200x27mm; spread the mix and press the dough evenly along the base and sides of the tin. Place in the fridge for 20 minutes to set while you prepare the filling.

Place all the ingredients for the banana filling: peanut butter, frozen banana, maple syrup and cacao powder into a blender and blitz until fully blended.

Pour and evenly spread the mix onto the prepared tart base.

Place the peanut butter, salt and hot water into a small bowl and mix with a fork, stir slowly to combine and then mix vigorously until the butter ceases up and starts to thicken.

Once it forms a cookie dough consistency, scoop out a tablespoon of peanut butter and roll to form a ball, repeat until all the peanut butter dough is used up.

Carefully line the peanut butter dough balls into the pre filled tart base.

Place in the freezer to set for 4-6 hours. Remove 20 minutes before serving to soften at room temperature.