Raw banana tart with coconut and almond caramel

Ingredients

• 1 cup raw walnuts
• 1 cup shredded unsweetened coconut
• 1 cup large rolled oats
• 1 cup soft and moist Medjool dates, pitted (around 12 pieces)
• ¼ teaspoon fine sea salt
• 1 very ripe banana
• 1 ¼ cups raw cashews, soaked and drained (soak in hot water for 1 hour or cold water for 8 hours)
• ⅓ cup melted extra virgin coconut oil
• ¼ cup pure maple syrup
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons almond milk or any plant-based milk
• 1 teaspoon vanilla extract
• A pinch of fine sea salt
• 1 can (400 mL) full-fat coconut milk, chilled overnight
• 1 tablespoon maple syrup
• A sprinkle of fine sea salt
• ½ cup chilled coconut cream (scooped from refrigerated coconut milk, only the thickened part)
• ¼ cup coconut sugar
• 2 tablespoons almond or peanut butter
• A small pinch of sea salt