Banana cream pie with chocolate & salted vanilla caramel.....!

Ingredients
crust
1 1/2 cups walnuts
pinch of salt
1/4 teaspoon cinnamon
1 tablespoon maple syrup
1 tablespoon coconut oil solid or liquid

Filling
1 medium ripe banana
1 can full fat coconut milk chilled
drizzle of maple syrup

Chocolate
1/4 cup raw cacao powder
1/4 cup coconut oil melted
1 to 2 tablespoons maple syrup

Salted vanilla caramel
1 can full fat coconut milk chilled
1/2 cup maple syrup
pinch of salt
1 teaspoon vanilla

For the crust, preheat the oven to 350F and blend the walnuts, salt and cinnamon into a coarse meal in a food processor. Add the maple syrup and coconut oil and blend until the dough comes together (scraping down sides occasionally when needed). Press into a 6 inch tart pan that has been lightly greased with coconut oil. Bake for 12 minutes. Allow to fully cool on the counter.

For the salted vanilla caramel, scoop out the coconut milk cream that has separated from the water in the can after being chilled for 24 hours (or more). This should yield 1 cup. If not you can add a little of the coconut water in the can to make the 1 cup measurement, it just may need to boil a bit longer to allow the extra water to evaporate. Combine this coconut cream with the maple syrup in a saucepan on the stove. Bring to a boil and then reduce to a low boil/simmer for 15 minutes. Whisk the caramel vigorously every 2 to 3 minutes. After the 15 minutes is up, remove the saucepan from the heat and add the salt and vanilla. Whisk well and then transfer to a glass jar and allow to fully cool on the counter. Seal and refrigerate until ready to use. It will thicken as it cools.

For the chocolate, combine the listed ingredients in a small bowl and whisk to combine. Set aside until ready to use.

For the filling, scoop out the coconut milk cream that has separated from the water in the chilled can. Place this cream in a mixing bowl (preferably chilled) and beat for 3 to 4 minutes (or until fluffy). Drizzle in a little maple syrup to sweeten to taste while beating. To make the banana layer you can either thinly slice the banana to layer, or do as I did and puree the banana and then fold in 1/4 cup of the whipped cream.

When the crust has cooled, drizzle a few tablespoons of caramel onto the crust base and then drizzle with chocolate. Place in the freezer for 10 minutes to set. Then top with your chosen banana layer listed above and smooth on the whipped cream. Drizzle with more of the caramel sauce and chocolate. Place in the refrigerator to set, preferably in an airtight container for 1 to 2 hours. Slice and serve and store the leftovers in an airtight container in the refrigerator. Best if eaten within a few days.

Found on faring-well.com