Prepare crust by pulsing oats in blender until powered. Add dates, coconut oil and salt and blend until crumbly, sticky dough is made.
Use your fingers to spread and press dough evenly on the bottom of the dish.
Blend fresh and frozen bananas (and protein powder, if using) together until smooth. If using a low power blender you made need to add a tablespoon or two of non-dairy milk to get things going.
Pour ¾ of banana mixture over crust layer in dish.
Blend remaining bananas mixture with cacao powder. Pour over plain banana layer.
Cover and place in freezer until completely frozen (4-6 hours).
Let cake defrost for 5 minutes, then gently pull plastic up to pop cake out of glass dish.
Stir chocolate sauce ingredients together and drizzle over cake.
Before serving, let cake defrost for 10 minutes.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/09/01/raw-vegan-breakfast-ice-cream-cake/