Begin by greasing a 9-inch pie dish with melted coconut oil and lining the bottom with parchment paper.

In a food processor, combine the walnuts and rolled oats, pulsing until they form a coarse meal. Add the shredded coconut, Medjool dates, and a pinch of sea salt, and blend until a sticky dough forms.

Take the crust mixture from the food processor and scoop it into the prepared pie dish. Press it evenly along the bottom and up the sides.

In a high-speed blender, combine the soaked raw cashews, ripe bananas, melted coconut oil, maple syrup, lemon juice, almond milk, sea salt, and vanilla extract. Blend until creamy and smooth.

Pour the creamy filling over the prepared crust, using a spatula to smooth the top. Gently tap the pie dish on the counter to remove air bubbles.

Cover the filled pie tightly with plastic wrap or a lid and place it in the freezer. Let it freeze for 5-6 hours or until completely set.

To make coconut whipped cream, combine chilled coconut cream with maple syrup and vanilla extract, whisking until fluffy.

For the almond butter caramel, melt reserved coconut cream in a small saucepan, stir in coconut sugar until dissolved, then add almond butter and mix until creamy.

Once the pie is set, let it sit at room temperature for 10 minutes before slicing. Top with coconut whipped cream, drizzle with almond butter caramel, and add banana slices.