Banana Maple Delicatesse

Ingredients:
3 cups organic old fashioned oats
6 tbsp. chia seeds
12 tbsp. filtered water
2 large ripe bananas
½ cups medium sized pitted dates
½ tsp. cinnamon
½ tsp. vanilla extract
¼ tsp. Himalayan sea salt
1 tbsp. raw organic mesquite powder
2 tbsp. raw cacao powder
1 cup chopped almonds (soaked and dehydrated)
½ cups soaked and dehydrated buckwheat groats
¼ cup unsweetened almond milk

Directions:
Preheat the oven to 350 degrees. Place the chia seeds and water into a measuring cup and let the seeds soak for 10 minutes, creating a paste. Stir halfway through. Place the oats, dates, 2 bananas, cinnamon, vanilla extract, salt, mesquite powder, cacao powder, almonds, into a large Cuisinart. Pulse for 1 minute. Simply make sure the ingredients are mixed evenly. Remove from the Cuisinart and place into a large mixing bowl. Add the chia seed paste, buckwheat groats, and the almond milk. Wash your hands because you need to mix the batter with your hands. Do not use a spoon. Make sure the chia seed paste is mixed in thoroughly. Take a 10 inch round cake pan with a removable bottom and coat with coconut oil. Pour the batter into the middle of the pan. Take a press and push the batter down hard into the pan. Make sure the bottom and sides are of even thickness all around. Put the pan into the center of the oven and bake for 25 to 30 minutes. Check with a toothpick after 25 minutes. If the toothpick comes out clean, it is done. Do not bake after 35 minutes because it will become to dry. Remove from the oven and remove the side of the pan. Leave it on the bottom of the pan and set aside to cool.

Topping Ingredients:
1 ripe banana
½ cup chopped almonds
¾ cups chopped dates
1 tbsp. cacao powder
½ tbsp. coconut sugar
½ cups maple syrup