Carob and chocolate oatmeal dessert
Soak 120 gr oats and 1 tablespoon chia seeds in 3 dl almond milk for minimum 2-3 hours. Put the mixture in the blender. Add bananas and peanut butter and blend on high speed until smooth.
Put ½ of the base mixture in the blender. Add 3 tablespoons ground carob and 1 tablespoon raw cacao powder and blend on high speed until smooth and creamy.
Put another ½ of the base mixture in the blender. Add 2 tablespoons roasted cacao powder, 1 tablespoon cacao nibs, 1 tablespoon ground carob and drained dates. Blend on high speed until smooth and creamy.
Place all the ingredients for the icing in a high-speed blender. Blend on high speed until the icing becomes creamy and smooth.
Pour into the jars, chocolate layer on top of carob layer, and top it with avocado icing.