Mix the oat flour, ground almonds, coconut oil, maple syrup and sea salt together to form a dough-like consistency, press into the bottom of a lined tin (we used two individual sized tins!)

Spread the Nature’s Charm Coconut Caramel Sauce over the biscuit bottom and top with sliced banana, repeat for the second pie if using two tins.

Now to whip up the cream topping… to do this, mix 1 pot of Nush Natural Almond M.lk Spread with 2 tbsp of Nush Almond M.lk Yog and the maple syrup to sweeten, use a whisk to make it ultra-light and creamy.

Place in the fridge to chill for 2 hours before removing (carefully) from the tin.

Grate over the vegan chocolate before serving.