For the base

• 180g walnuts
• 100g sunflower seeds
• 180g fine ground oatmeal
• 40g desiccated coconut
• 25g cacao powder
• 90g coconut oil
• 30ml maple syrup
• Caramel sauce
• 200ml Original Almond Breeze Almond Milk
• 335g dates
• 1 tbsp. tahini
• 1.5 tsp. vanilla extract
• 2 dessert spoon date syrup

Topping

• 500ml (2 x 250ml cartons) of coconut cream
• 1 tsp. vanilla extract
• 1 tbsp. maple syrup
• 4 medium sized bananas, sliced
• 50g dark/vegan chocolate

1. Heat the oven to 150°C
2. Grease the loose-bottomed flan tray with coconut oil and line the base with baking paper.
3. Line a baking tray with baking paper. Spread the walnuts and sunflower seeds evenly across the paper. Place in the oven on the middle shelf for 8 minutes. Remove from the oven and allow to cool.

Make the base

1. In a small pan gently melt the coconut oil – set to one side to cool.
2. Put the nuts in a food processor and pulse until they form a crumb. Then add the fine ground oatmeal, maple syrup, desiccated coconut, cacao powder and coconut oil. Pulse until combined and mixture binds together.
3. Then carefully tip the base mixture into the flan tray and using the back of a dessertspoon gently press the mix evenly across the base and up the sides of the tray. Place in the fridge for 15 minutes.

Make the dairy-free caramel sauce

1. Put the dates in the food processor and pulse until smooth, then scoop the dates into a medium pan with the Original Almond Breeze®, tahini, vanilla extract and date syrup.
2. Bring to a gentle simmer and stir for 10 minutes until the dates are combined with the Blue Diamond Original Almond Breeze® and the mixture thickens. Remove from heat and leave to cool.
3. Use a spatula to evenly spread the caramel sauce over the base then return the base to the fridge to set for 20 minutes.

Make the creamy topping

1. Spoon the coconut cream into a bowl and whisk together with the vanilla extract and maple syrup.
2. Remove the base from the fridge and place a layer of sliced bananas on top of the caramel. Then spoon the coconut cream over the bananas, use the back of a spoon to gently smooth the cream over all the bananas. Return to the fridge for 10 minutes.
3. Finely slice the chocolate.
4. Remove the pie from the fridge and place a large handful of sliced banana pieces in the centre; then sprinkle with finely sliced chocolate. Slice and serve.

Storage

Store in an airtight container and place in the fridge. Eat within 2 days.