Line a 22cm springform tin with baking paper and set aside.
Place all crust ingredients into TM bowl and blend 30 sec/speed 8. Scrape down sides of bowl if needed and repeat. Press into the prepared tin and push evenly across the base and up the sides using the MC on top of a piece of baking paper.
Freeze for at least 30 minutes.
To make the toffee, soak the dates in the lemon juice, zest and coconut water for around 15 minutes.
Place all toffee ingredients including all soaking liquid into TM bowl and blend 1 min/speed 8 stopping to scrape down sides of bowl and lid as needed.
Spread this across the base and return to the freezer.
When you are ready to serve, prepare the bananas as directed and set aside.
Place cold coconut cream and vanilla into TM bowl and whip for as long as needed Butterfly/speed 4. You want soft peaks. It can take longer than a minute or be quicker than dairy cream depending on the brand you use.
Assemble the pie by placing sliced bananas on the toffee topping in concentric rows. Dollop on the whipped coconut cream and garnish with cacao nibs or shaved chocolate if you are living on the edge.