Directions

1. To make the crust, lightly oil an 8­inch round removable tart pan. Using a food processor, process the granola into a fine flour. Add the coconut oil and process until well combined. Spread the mixture into the prepared tart pan and firmly but gently press along the bottom and up the sides of the pan. Freeze the crust for 10 minutes.
2. Preheat the oven to 350°F.
3. Bake the crust for 15 minutes. Allow to cool while you prepare the filling.
4. To make the filling, scoop the cream from the top of the can of coconut milk (you should get about 3⁄4 cup). Place the cream in a small saucepan along with the coconut sugar, brown rice syrup, and salt. Bring to a boil over medium heat, then reduce heat to a simmer. Set your timer for 10 minutes, stirring occasionally and adjusting the heat as necessary to maintain a steady simmer.
5. Add the vanilla and whisk continuously for another 5 minutes. Remove from heat and allow to cool completely, whisking every once in awhile. It should be quite thick once it cools (enough that it’s difficult to stir). If not, return to heat and boil for another minute or two, whisking continuously, then remove from heat and allow to cool again.
6. Pour into the baked crust and freeze for at least 30 minutes, or until firm enough to slice.
7. To make the coconut whipped cream, freeze the whisks of a hand­held electric mixer and a mixing bowl for 10 minutes.
8. Scoop the cream from the top of the can of coconut milk and add the cream to the mixing bowl. Using a hand­held mixer, mix until smooth and fluffy. Add the maple syrup and vanilla and mix to combine.
9. When ready to serve, carefully remove the filled crust from the tart mold. Add a layer of banana slices, and then scoop the coconut whipped cream on top and sprinkle with chocolate.