To make the crust: Line the bottom of an 8-inch springform pan with parchment paper and set aside. Pulse the oats, dates, and almonds in the bowl of a food processor fitted with the "S" blade until the dough sticks together and the pieces are all uniform in size. Press the oat mixture into the bottom of the springform pan and place it in the fridge.
To make the filling: Combine the cashews, coconut oil, cane sugar syrup, peanut butter, vanilla beans, bananas, and water in the bowl of a food processor fitted with the "S" blade. Process until smooth and creamy, stopping to scrape down the sides a few times. Once the filling is completely smooth, about 5 minutes, add in the ½ cup mini chocolate chips and pulse until incorporated. (There should be enough heat in the filling from the long processing time to melt the chocolate chips.) Pour the filling on top of the crust and smooth the surface. Gently tap the pan against the counter a few times to work out any air bubbles that are trapped in the filling.
Decorate: Sprinkle the chocolate chips across the top of the cake and gently press them into the filling. Place the cake in the freezer for 8 hours, preferably overnight. Before serving, remove the cake from the freezer, drizzle the melted peanut butter across the top of the cake, and let it sit at room temperature for 15 minutes. Release the springform pan from the cake right before serving. Store in the refrigerator if not eating right away. This cake will last for up to 5 days in the fridge.