Creamy Banoffee-pie

Crust:

• 1 cup Almond-meal.
• 1 1/2 cups rolled oats /oat-meal. 
• 4 tbsp coconut oil.
• 1/2 teaspoon cinnamon.
• 1/4 teaspoon salt of choice.
• 2 tablespoons maple syrup or honey.
• 1 tablespoon (add more if you want) water.  

The Caramel filling:

• 1 1/2 cups pitted medjool dates (soak in water for at least 15 min before use) 
• 3 tablespoons smooth almond butter (other nutbutter works, but not as well)
• 1 tsp vanilla extract.
• 3 tbsp mapel syrup or honey.
• Tip: Add squeezed lemon juice for a more fresh taste.  

Coconut Cream: 

• 1 or 2 refrigerated cans of Coconut cream.
•  1 tsp vanilla extract  
• Sweetener of choice - I use Sukrin or Stevia. You could also sweeten with some of the caramel
• filling, bananas etc.  

Place the can/or cans overnight in the refrigerator to make it more stiff. Preheat the oven to 190C and grease a medium-sized pie-pan. Cut and place a parchment paper on the bottom to prevent the pie from sticking.

Add the ingredients for the crust into a food processor/mixer and process until it becomes a floor. Add some water if it feels dry.

Press the dough on the pan, starting from the center. 

Poke the crust with a fork and bake it for about 12-14 minutes, until it gets slightly golden.

While it's baking make the Caramel. Drain the dates and mix it together for a while. Then add the rest and mix until smooth. 

Set aside and start mixing the Coconut-cream. Discard all the water from the cans and mix the cream with the the sweetener and vanilla. Taste-check!

When the crust has cooled off for a while pour the caramel gently in the pan and spread it evenly.

Slice some bananas and add half/or everything on the filling. 

Finish it with some banana-slices or cutted/drizzled chocolate !