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To make the crumble, combine the oats, banana, half the maple syrup (4 tbsp) and half the coconut oil (2 tbsp) in a bowl and stir together well. Bake on a lined baking tray at 180C for 10 minutes.
Meanwhile, combine the cashew butter with the rest of the coconut oil and maple syrup and stir until it forms a smooth liquid. Add the baked crumble into the bowl too and mix together well. Spoon two thirds of the crumble mixture into a lined tin or mould (I used a square 8" one) and press down with a spoon evenly.
To make the filling, add the ingredients to a food processor and whizz until a thick, creamy, chocolatey mixture forms. Spoon on top of the crumble base and spread out evenly with a spoon.
Then, sprinkle the remaining crumble on top and place in the fridge for an hour to set. Cut into slices and enjoy!