Add the dates, almond milk and coconut oil to your blender and blend well.
Transfer to a bowl. Add the oatmeal, salt, baking powder, almond meal, vanilla and cocoa powder and mix well with a spoon.
Add 1 cup almond milk and mix. It is best to mix with your hands until you end up with a formable dough. Split the dough in two halves.
Press the first half into a lined loaf tin using your hands. Transfer to the freezer.
For the Banana Nicecream layer add the frozen bananas and almond milk to the blender and blend until creamy. Remove the loaf tin from the freezer and pour int the nicecream.
Spoon the peanut butter on top and create swirls using a spoon. Return to the freezer for an hour.
Once the nicecream layer has hardened, press the second half of the dough into the loaf pin. Freeze for another 30 minutes.
Release form the loaf tin, and slice your bars with a sharp knife. Melt the chocolate and dip your sandwiches into the chocolate and dip in sprinkles and buckwheat.
Return to the fridge to elt the chocolate harden. Then they are ready to enjoy. Store in the freezer in an airtight container.