2 tins coconut milk chilled overnight for cream separation
To Finish
A couple of squares of dark chocolate
Method
Base
In a food processor blend together the cashew nuts for 1-2 minutes until they ressemble breadcrumbs.
Add the dates and blend for an additional 2 minutes until the mixture comes together.
Line a 24cm (8in) springform cake tin with baking parchment. Transfer the base mixture into the tin, spreading it evenly and pressing it down firmly with the back of a spoon.
Caramel Layer
Add all the caramel ingredients (dates, coconut oil, and water) to the food processor. Blend until the mixture is completely smooth; this may take around 5 minutes.
Spread the caramel evenly over the base layer in the springform tin, smoothing it out with a spoon.
Banana Layer
Slice the bananas into rounds. Arrange the slices over the caramel layer, ensuring the caramel is fully covered.
Coconut Cream Layer
Open the tins of chilled coconut milk. Scoop out the thick coconut cream from the top, leaving the coconut water behind.
In a bowl, mash the coconut cream with a fork until smooth and free of lumps. Spread the coconut cream evenly over the banana layer.
Place the banoffee pie in the fridge to set for at least 1 hour.
To Finish
Before serving, grate a few squares of dark chocolate over the top of the pie for garnish (optional).