Vegan Banoffee Pie

​This is one of my kids absolute favourites.  I wanted to create a healthier version than the original and this needs no baking, its's raw, dairy free, gluten free and free from refined sugar - plus - even if I do say myself, tastes absolutely sensational.  

Makes 12 Slices
For the base layer
100g almonds
300g cashew nuts / walnuts
200g pitted dates
3 tsp. vanilla extract
4 tbsp. coconut oil

For the toffee layer
10 tbsp. coconut oil
300g pitted dates
100g peanut butter (you can use any nut butter)
10-12 tbsp. water
1 tsp. vanilla extract
A pinch of Himalayan pink salt

For the coconut cream
2 x 400ml tins of full-fat coconut milk (refrigerate overnight)
1 tbsp. vanilla extract

For the topping
3 ripe bananas
1-2 squares of 90% dark chocolate

1. Line the base of a 23cm springform cake tin with baking parchment so you can remove the cake easily.
2. To make the base, put the almonds and cashew nuts into a food processor and whiz until they become coarse crumbs.  Add the dates, vanilla extract and coconut oil, and blend until you have a breadcrumb-like-texture.  Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base and ensure that there is an even spread.
3. To make the toffee layer, melt the coconut oil gently in a pan.  Put it into a food processor with the rest of the ingredients for the toffee layer and blend until smooth and caramel like.  This can take up to around 10 minutes - if its clumpy then add a little more water.  Once ready, spread an even layer of toffee on top of the base and make it as smooth as possible.  Place the cake tin in the fridge for at least 20 minutes.  
4. The base / toffee layers can remain in the fridge like this for a week.
5. Spoon the thick cream from both tins of coconut milk into a mixing bowl and add 1 tbsp. of the clear coconut milk along with the vanilla extract. Whisk it all together to thicken up.  This cream will keep in the fridge for up to 1 week - so you can make in advance.
6. To assemble the cake remove the base from the springform tin, carefully peeling away the parchment and transfer to a flat plate.
7. Slice the bananas and layer on top of the toffee.  Spoon over the coconut cream, then grate the chocolate on top.
8. Refrigerate before serving.