This is a recipe from Eleanor Ozich. It's delicious, but I will make it slightly different next time. I usually make a raw base with the usual suspects: dates, almonds, coconut oil, but I find it's not crunchy enough for my liking. So I add buckinis (activated buckwheat groats). Or do the easy classic non-raw cheesecake base - bashed up gingernuts or malt biscuits mixed with some melted butter. I wanted more caramel and less cream filling so next time I will halve the cashew cream.

1 c medjool dates
3/4 c nuts of your choice
1/2 c buckinis
3 tbsp coconut oil
pinch salt

1 c medjool dates
1/3 c boiling water
2 tsp vanilla extract
3 tbsp almond butter
4 tbsp coconut oil
pinch salt
2 bananas, sliced

Vanilla cream filling:
1 1/2 c cashews, soaked overnight
1/3 c maple syrup or rice syrup
3/4 c coconut cream
1/2 c coconut oil
1 tsp vanilla
cacao nibs or grated chocolate for decoration 

For me, I would only use 1 c cashews, 1/4 c sweetener, 1/4 c coconut cream, 1/4 c coconut oil, 1 tsp vanilla

Line a 20cm cake tin with baking paper or grease with coconut oil.
For the base, blitz all ingredients in a food processor until mixed. Press evenly into tin and put in freezer while you do the caramel.
For the caramel, soak the dates in the water to soften for 10 min. Then blitz all the ingredients except the banana in a food processor or blender until smooth and creamy. Add more boiling water if necessary to get a creamy texture. Pour caramel on top of the base and top with the sliced bananas. Freeze.
For the cream filling, blitz all the ingredients except the decoration in a blender or food processor until smooth and creamy. Pour evenly over the caramel and freeze for at least 4 hours.
To serve, remove from freezer and let thaw for 15 minutes before eating. If you're not eating the whole pie at once, cut it up into pieces and wrap separately to keep in your freezer.