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Vegan banana tart with chocolate caramel cream (GF)

I used cashews, oats, almonds, dates, and coconut sugar from @nakedfoods.
Recipe: 20cm (8”) tart tin with removable bottom

90 g gluten free oats
90 g raw almonds
6 Tbsp. coconut sugar
1/4 tsp pink salt
4 Tbsp. melted coconut oil

Banana Filling:
150g raw cashews (soaked 4-6 hours and rinsed) 
2/3 cup (160ml) coconut cream 
4 Tbsp. (40g) melted raw cacao butter
100g Banana
3 Tbsp. maple syrup 
1 Tbsp. lemon juice 
1/2 tsp vanilla bean paste
 pinch of pink salt

Chocolate caramel cream:
5-6 soft Medjool dates (100-120g pitted)
1/2 cup coconut cream
2 Tbsp. melted coconut oil
2 Tbsp. raw cacao powder
1/4 tsp vanilla bean paste
1/4 tsp pink salt

1 banana
Dark chocolate
Coconut flakes.

1. Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
3. Add melted coconut oil into the food processor and process until it becomes like wet sand.
4. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 15-20 minutes or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
5. Put every ingredient for the banana layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
6. Repeat the same process for the chocolate caramel layer. Freeze it over night.
7. Take out the cake from the tin and garnish with fresh bananas, coconut flakes, and dark chocolate.

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