Vegan Banoffee Pie

Crush the digestive biscuits to fine crumbs in a food processor, then transfer to a bowl and stir in the melted coconut oil and maple syrup until the mixture resembles damp sand.

Press the crumb mixture firmly and evenly into the base and up the sides of a 20 cm loose-bottomed tart tin using the back of a spoon. Refrigerate for 30 minutes until firm.

While the base chills, place the pitted dates in a heatproof bowl, cover with just-boiled water, and soak for 10 minutes, then drain well.

Blend the soaked dates, coconut milk, almond butter, vanilla extract, and sea salt in a high-speed blender on high for 2–3 minutes until completely smooth and glossy — the caramel should hold a slow ribbon when dropped from a spoon.

Pour the date caramel into the chilled biscuit base and spread evenly with a spatula. Refrigerate for 1 hour until the caramel is set and no longer sticky to the touch.

Toss the banana slices with the lemon juice to prevent browning, then arrange them in an even layer over the set caramel.

Open the refrigerated cans of coconut cream without shaking — scoop only the thick, solidified cream from the top into a chilled mixing bowl, discarding the liquid. Whip with a hand mixer on medium-high for 3–4 minutes until soft, voluminous peaks form.

Fold in the icing sugar gently, then spoon or pipe the whipped coconut cream over the bananas in generous swooping mounds.

Dust the finished pie with cocoa powder through a fine sieve, remove from the tin, and serve immediately or refrigerate for up to 4 hours before serving.