Monkey Bar Slice

1 cup almonds 
1½ cups sultanas 
1 tsp ground ginger 
2 bananas (I use frozen and thawed ones, draining off the excess water) 
¼ cup peanut butter 
¼ cup tahini 
¼ cup coconut oil 
1 tsp vanilla extract  
In a food processor, blitz the nuts until they are a fine crumb. Add the sultanas and ginger, process until it starts to stick together (if it doesn’t add 1 tbsp water). Press into a lined tin (8 cm x 8 cm) and put in the fridge while you make the next layer.  
In a bowl mash the banana and stir in the peanut butter and tahini. Spread in an even layer onto the base. Mix the cocoa, oil, vanilla and 1 tbsp water together in a bowl and pour over the top. Put back in the fridge and leave to set (30-45 mins).  
I decorated it with finely sliced crystallised ginger.  
Cut this into 9 pieces, 1 piece is a portion.  
This is great eaten straight from the freezer as a super sweet treat.