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  • For the crust:
  • 1/2 cup raw almonds
  • 2 cups gluten-free rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup virgin coconut oil, softened
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons water, or as needed to moisten dough
  • For the Raw Caramel Toffee:
  • 1 1/2 cups pitted Medjool dates
  • 3 tablespoons smooth almond butter
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1 vanilla bean, seeded or 1/2 teaspoon pure ground vanilla bean powder
  • 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
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