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Ingredients
  • subheading: For the crust:
  • ½ cup raw almonds
  • 2 cups gluten-free rolled oats
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ cup virgin coconut oil, softened
  • 2 tablespoons pure maple syrup
  • 1 ½ tablespoons water, or as needed to moisten dough
  • subheading: For the Raw Caramel Toffee:
  • 1 ½ cups pitted Medjool dates
  • 3 tablespoons smooth almond butter
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon fine sea salt
  • 1 vanilla bean, seeded or ½ teaspoon pure ground vanilla bean powder
  • subheading: For the filling:
  • 2 (14-ounce) cans full-fat coconut milk, chilled overnight
  • Raw Caramel Toffee (from above)
  • 3 large ripe bananas, sliced into “coins”
  • a few squares of non-dairy dark chocolate, shaved
Steps
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