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Soak dates in warm water for 10 minutes, then drain and blend into a paste.
In a bowl, mix the date paste with olive oil, whole oats, ground oats, and peanuts.
Press the mixture evenly into the bottom of a springform cake pan lined with parchment paper. Refrigerate while preparing the cream.
Make the Cream:
In a small saucepan, dissolve agar-agar in water. Bring to a gentle boil, stirring continuously until it thickens (about 2–3 minutes).
In a blender, combine sour cream, low-fat yogurt, bananas, honey, salt, vanilla, and lemon juice. Blend until smooth.
Add the dissolved agar-agar into the banana cream and blend again briefly to incorporate.
Stir in chopped prunes.
Pour the banana cream over the chilled base and smooth the top.
Prepare the Granola Topping:
Heat 2 tablespoons of olive oil in a pan. Toast a handful of oats until golden and crispy.
Sprinkle the toasted oats evenly over the top of the cake.
Chill:
Refrigerate the cake for at least 4 hours, or overnight, until fully set.
Serve:
Carefully remove from the pan, slice, and enjoy!
Serving and Storage Tips:
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