2 cans of full fat coconut milk, with the cream separated from the coconut water
2 Tablespoons agave, maple syrup or honey (or more to taste)
For the crust
In a food processor, with the "s" blade, process the walnuts and cacao until the nuts are crumbly but not pasty. Add the dates and process a little more until the mixture begins to stick together. Press firmly into the bottom and sides of a 9"spring form pan and set aside.
For the filling:
Blend, everything except 4 of the bananas until smooth in the blender. Pour some into the prepared crust over some of the sliced banana. Alternate sliced banana with the filling until the pie crust is filled. Allow to chill overnight until set.
For the whipped cream:
To separate the cream from the water in the can of coconut milk, refrigerate it overnight Turn the can upside down and open the bottom. Pour out the water, leaving only the cream.
Whip the cream (that has been separated from the water) with the agave until smooth. Allow to set up in the refrigerator until it has the consistency of whipped cream. Spoon on to the top of the pie before serving.