prepare the crust: -in a food processor, blend the medjool dates, freeze-dried bananas, vanilla protein powder, gluten-free oat flour, and dairy-free milk until a sticky dough forms. -start with 1/3 cup of dairy-free milk and add more if needed to achieve the right consistency. -line an 8-inch cake pan with parchment paper and press the crust mixture evenly into the bottom of the pan. freeze the crust for 30 minutes to set.

make the filling: -in the same food processor (no need to clean it), blend the let's do organic coconut cream and peanut butter until smooth. -if you prefer a sweeter filling, you can add maple syrup to taste, but keep in mind it will no longer be made with no added sugar. -pour the filling over the crust in the cake pan, spreading it out evenly. return the cake pan to the freezer and freeze for at least 4-6 hours or until the filling is completely set.

add the chocolate topping: -in a microwave-safe bowl or using a double boiler, melt the chocolate chips with a tiny bit of coconut oil until smooth. -pour the melted chocolate over the top of the frozen cake, spreading it out evenly with a spatula. -to prevent the chocolate from cracking too much when cutting, you can use a sharp knife dipped in hot water to make clean cuts. just wipe the knife between cuts and reheat if necessary. -once the chocolate topping is added, return the cake to the freezer and freeze until the chocolate is set to your desired texture.

serve and store: -once the chocolate is set, your snickers inspired protein ice cream cake is ready to be enjoyed! -store any leftovers in the freezer, and allow the cake to thaw slightly before serving.