Bannofie Pie

For the crust:

• 1/2 cup raw almonds
• 2 cups gluten-free rolled oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fine sea salt
• 1/4 cup virgin coconut oil, softened
• 2 tablespoons pure maple syrup
• 1 1/2 tablespoons water, or as needed to moisten dough

For the Raw Caramel Toffee:

• 1 1/2 cups pitted Medjool dates
• 3 tablespoons smooth almond butter
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1 vanilla bean, seeded or 1/2 teaspoon pure ground vanilla bean powder

For the filling:

• 2 (14-ounce) cans full-fat coconut milk, chilled overnight
• Raw Caramel Toffee (from above)
• 3 large ripe bananas, sliced into “coins”
• a few squares of non-dairy dark chocolate, shaved

Directions:

1- Place 2 cans of full-fat coconut milk (for the filling) in the fridge overnight.

2- For the crust: Preheat oven to 375F, or approximately 190C. Use 10in (25cm) tart pan and lightly grease base and sides with coconut oil. Line the base of the pan with parchment paper.

3- Use food process to process almonds to a coarse crumb. Add in oats, cinnamon, and salt and process until mixture looks like a coarse sand. Add oil, maple syrup and water and process until mixed. If it is too dry, add water a teaspoon at a time.

4- Work dough to line the pan, starting from the center and pressing outward. Wet hands if dough becomes sticky. With a fork, poke the base of the tart around 2 dozen times to allow air to escape while baking.

5- Bake the tart for 12-14 minutes until golden. Let tart pan cool and the crust will firm up.

6- For the raw caramel toffee: Add dates to a bowl and pour boiling water over top. Let sit for 5-10 minutes. The dates should be very soft. Drain dates and process with almond butter, lemon juice, salt, and vanilla until smooth.

7- Spread caramel toffee onto the base of the crust when crust has cooled. Place half of the banana slices on top of the caramel.

8- For the filling: Grab the cooled coconut milk cans and scrape water from the top of the opened cans. Add to medium bowl and beat until cream becomes smooth and fluffy.

9- Spread coconut cream on top of banana slices in even layer. Add remaining banana slices on top. Garnish with shaved chocolate. Serve pie immediately.

10- For storage, store in fridge. Do not store in freezer as bananas become soggy after thawing.

Photo from: www.savingdessert.com