Preheat your oven to 180°C.
In a food processor, add your soaked almonds with water and mix until fairly smooth.
Transfer almond mixture into a bowl, add salt, maple syrup, and oat flour. Mix, add more oat flour if needed. It's ready when it forms a sticky ball.
Place the dough in a pie tin and press with your hand or using a flat glass. Cover the whole pie thin with dough and make sure it's evenly leveled.
Bake the crust for about 25 min or until golden brown.
In a food processor, add pitted dates and plant-based milk or water and mix until smooth. Add more liquid if needed. Set aside.
Open chilled can of coconut milk, remove excess water. In a bowl, add coconut cream (solid part) vanilla extract, maple syrup and whisk for 5 min or until nice and fluffy. Set aside.
Peel and slice bananas. Cover with lemon juice to prevent from browning.
When the crust is ready, leave to cool for at least 30min before assembling.
Start by layering a generous amount of date caramel on the cooled crust. Add sliced banana on top and cover with whipped cream.