Preheat the oven to 180C.

In a bowl, mix all the crust ingredients until well incorporated. The crust should be easily shaped as a ball.

Spread the crust mixture in a pie baking dish.

Bake the crust about 10 minutes until lightly golden.

Set aside.

To make the filling, add cornstarch and almond milk in a small saucepan and place it over medium heat. Whisk continuously while cooking, until it starts bubbling.

Change heat to low and let it boil for about 5 more minutes, whisking until the mixture is homogeneous and thick.

Meanwhile, blend the mashed banana with the pitted dates until smooth.

Combine the pudding-like cornstarch and almond milk mixture with the banana-dates mixture until well incorporated.

To make the topping, whisk the coconut cream with sugar and vanilla in a bowl, until fluffy.

Fill the pie crust with the banana pudding, top with a layer of sliced banana and cover with the coconut topping. Decorate with banana slices, berries, chopped nuts, and cinnamon.

Let it cool in the fridge overnight before serving.