1 14-ouncecan coconut cream or 2 cans full fat coconut milkchilled overnight
1/2teaspooninstant espresso powder
1teaspoonvanilla extract
1tablespoonsweetened condensed oat milk
Pinchsalt
Chocolate shavings or cocoa powderoptional
Instructions
Combine the cookie crumbs and melted butter and coconut oil in a bowl and mix well.
Press into a tart pan. Using a glass and/or spoon, press the mixture as tightly as possible into the pan. Put in the freezer for 30 minutes.
To make the filling, soak the dates in hot water for 5-10 minutes. Drain and put in a food processor. Add half the can of oat milk (you’ll have some leftover), and the tahini and salt. Puree until very smooth — this may take several minutes.
Remove the crust from the freezer and spread the filling evenly in the crust.
Slice the bananas and arrange in an even layer on the entire top of the filling.
To make the whipped cream, beat the coconut cream, espresso powder, vanilla, and oat milk until thick and creamy.
Spread on top and dust with chocolate shavings or cocoa powder.
Chill for an hour before serving.
Notes
Storing leftovers: Store leftovers in the fridge for up to 3 days.Variations: Sweetened condensed coconut milk can be used in place of the oat milk.Ingredient information: I used this brand of oat milk and this vegan butter, both from Whole Foods.