Serves 12 people.

Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Mix your melted coconut oil and maple syrup together and then add the rest of your oat crust ingredients. Combine this ingredients together until it becomes a firm dough and put it in your tart case. Flatten it out with your hands all the way up to the edges, making sure that it’s the same thickness all around.

Prick the bottom on the tart dough with a fork and bake for 20 minutes until it’s coloured a little bit.

Whilst the tart shell cools you can begin making your caramel. Bring the cashew butter, coconut oil, coconut sugar and maple syrup to a boil on a medium heat. Leave to boil for 5 minutes, whisking slowly but constantly. When your 5 minutes have passed take the pan off of the heat and carry on gently whisking until the caramel stops boiling.

Pour the caramel into your cooled tart shell and even out the surface by tilting your tart tin until the entire base is covered. Leave it to the side for about 20 minutes until the caramel has cooled completely.

Slice your bananas and place just over half the quantity on top of the caramel layer.

Mix the coconut yoghurt with maple syrup and coconut milk. Gently spread it on top of the sliced bananas all the way out to the edges. Put the rest of your sliced bananas on top of the coconut yoghurt in a circle and finally sprinkle on the chopped chocolate, enjoy!

This cake should be eaten immediately when assembled because the coconut yoghurt and bananas will quickly start looking a bit sad.