Add the crust ingredients to a food processor: 1½ cups raw almonds, 8 large medjool dates (pitted), 3 tablespoons coconut oil (melted), ¼ teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, and ¼ teaspoon salt. Pulse/process until the almonds are finely chopped but still slightly chunky and the mixture is sticky and holds together when pressed.

Line an 8-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom of the pan to form a compact layer. Refrigerate the crust until ready to use.

Remove the two 14-ounce cans of full-fat coconut milk from the refrigerator. Open the cans and scoop the thickened coconut cream from the top of both cans into a mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), leaving the clear coconut water behind for another use.

Add ¼ cup pure maple syrup, 1½ teaspoons pure vanilla extract, and a pinch of sea salt to the coconut cream. Use a hand mixer or stand mixer to beat the mixture until thick and fluffy. It’s OK if it is not as airy as dairy whipped cream; it should be thick and hold shape.

Spoon about ¼ to ½ of the coconut whipped cream onto the prepared crust and spread it into an even layer.

Arrange the sliced bananas (3 large ripe bananas, peeled and sliced) in an even layer over the first coconut cream layer.

Spoon the remaining coconut whipped cream over the bananas and use a rubber spatula to spread it into an even top layer.

Cover the pan with plastic wrap and refrigerate the assembled pie for 2 hours.

When ready to serve, release the pie from the springform pan. Garnish with grated dark chocolate (1 square) and chopped raw almonds and chopped raw pistachios. Use a sharp knife to cut into slices and serve immediately.

If you freeze the pie for longer than two hours, thaw it 8 to 10 minutes before cutting and serving, because the coconut milk will harden. Store leftover banana cream pie in the freezer.