In a blender pulse together the Old Fashioned Rolled Oats (40 gram), Creamy Peanut Butter (30 gram), Granulated Erythritol (1 tablespoon), and Coconut Oil (1 tablespoon) to make the base.
Then press it at the bottom of your cake pan, I used one with a removable base, refrigerate for at least 1 hour.
Next, prepare the ice cream. In a food processor pulse Banana (250 gram), Cacao Powder (25 gram), and Peanut Butter (80 gram) until it gets creamy but not watery. Pour the ice cream on the base and place it in your freezer for 4 hours.
When ready to serve drizzle the top with some Peanuts (to taste) and some Sugar-Free Chocolate Syrup (to taste).