I'm on a guilt-free dessert streak right now, and this one does not disappoint. It's creamy, it's sweet — but not too sweet — and it's so refreshing. And best of all? No refined sugar.
Blend all the ingredients for the crust together in a food processor for about a minute, or until finely ground. Pour the crust into the bottom of a spring form pan and pat down evenly and firmly. Set aside.
Blend the banana blueberry ingredients in a high-powered blender until smooth (about 1 minute). Pour over the crust in the pan. Place in the freezer to set for at least 4 hours (or overnight).
When the filling as mostly set, make your strawberry topping. If using frozen strawberries, heat them up in a pot with a splash of water until they are thawed. Place them in a blender with the chia seeds and blend until smooth (about 30-60 seconds). Pour over the blueberry banana cake and place back in the freezer until set.
When ready to serve, pull the cake out of the freezer and into the fridge. The strawberry filling will melt a little bit down the side of the cake. Place a whole strawberry on top of the cake in the middle, for garnish.