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Banana Cream Pie – A deliciously decadent dairy free semi-frozen banana cream pie to serve as a treat. Use up over ripe bananas in this recipe which actually takes about 10 minutes to put together but needs freezing time in between layers. – Crunchy Base, almonds, Dates, pitted (Medjool preferred), cacao nibs (optional), water (as needed), Banana Pudding, banana, coconut cream (equivalent to 1 x 200 ml carton), pure maple syrup, coconut oil (melted), silken tofu (equivalent to 13 ozs), himalayan salt, vanilla bean powder or few dashes vanilla essence, chia seeds or ground flax meal (to thicken), Cream Topping, coconut cream, TO DECORATE/FILLING, over ripe bananas, shredded coconut, cacao nibs or dried flowers, 1. Place all the coconut cream in the fridge over night as this will make it thicken up.; 2. Line a pie dish with baking parchment to make it easier to lift the pie out if you want to serve it on a cake stand. If serving from the pie dish you do not need to line it.; 3. Add almonds, dates and cacao nibs (if using) to a blender or food processor and blend until smooth paste is achieved. Add water to get a consistency that holds together.; 4. Push almond mix into base of pie dish making sure it is of even thickness and reaches the sides; 5. Put base in freezer while you prepare the next layer.; 6. Open the first coconut cream carton and pour off any liquid (you can save it to make smoothies!); 7. Melt the coconut oil over a bowl of hot water and add to the other wet ingredients, i.e. the coconut cream and the maple syrup. Stir together.; 8. Put all the ingredients, except the chia seeds or flax meal into a blender or food processor and blend until a silky mixture is achieved.; 9. Stir in the chia seeds or flax meal to the mixture.; 10. Remove pie crust from the freezer and add some thinly sliced banana pieces on top before pouring the banana pudding mixture over the top. Garnish the top with more banana slices and then pop the pie into the freezer for a couple of hours to firm up.; 11. Once the pie has set, open up the second carton of coconut cream, pour off any liquid and spread the rest of it over the top of the pie.; 12. Garnish with shredded coconut, cacao nibs, and edible flowers.; 13. Replace in freezer until you are ready to serve. Make sure you remove the pie 20 minutes before serving to allow it to soften a little, but the pie should be served half frozen.; 14. Enjoy!; –