First step is to prepare the base: blend the oats in a high speed blender for a few minutes. It shouldn't be a flour, there should be some chunks. Now add your soaked dates, figs and vanilla bean powder. Blend until it is a sticky dough. Line a square baking tin with a baking sheet and press the dough evenly into the form. Put it in the freezer while you prepare the cheesecake layer.
3. Next step: put the cashews into your blender. Wash one lemon in hot water and grate the zest, add it to the cashews. Now cut the lemon in two and squeeze out the juice. Add the lemon juice, peeled bananas and brown rice syrup in the blender and blend until smooth. Take your crust out of the freezer and spread the lemon cheesecake on top. Put the baking tin in the freezer back again.
4. Last step is to prepare the raspberry layer. Simply put all ingredrients into a blender and blend very well. Layer the raspberry mixture on top of your cheesecake layer. Store in the freezer over night.
30 minutes before serving it, take your cake out of the freezer and cut bars with a hot knife.
You can substitute the oats with other grains if you want.