you will need:
for the chocolate sauce/glaze:
replacing mango jam: if you can't find mango jam or glaze in shops near you, you can replace it with apricot jam or glaze.
ultimate tip for vegan baking: use banana + apple sauce to replace the egg. This will give you a nice texture and you won't feel banana flavour if mixed with apple sauce!
Put flour, chopped bananas, apple sauce and dairy-free yogurt in a large blender. Sprinkle 1/2 tea spoon of baking soda and squeeze some lemon juice on top of it. Blend for about 2 minutes on slow/dough function. Add in pieces of chocolate, 75g of hazelnuts (leave 25g for decorating), 100g of pistachios (leave 50g for decorating), sugar, a pinch of sea salt, dairy free butter and peanut butter. Blend on a high function for 2-3 more minutes.
It's chocolate sauce time! Boil some water in a sauce pan, meanwhile combine dark chocolate, cacao powder, sugar powder, peanut butter and mango jam (glaze) in a large cup. Place the cup in the pan with boiling water and reduce heat on a cooker. Start stirring ingredients in a cup (use wooden stick/spoon, as metal cutlery will become really hot and hard to hold) and gradually pour milk in. Keep stirring for good 2-3 minutes, then leave it for 5 more minutes. Give it a final stir and turn the heat off.