To make the crust: Preheat the oven to 300 degrees F. Grease
a 9-inch pie pan
with 1/2 teaspoon cocoa butter
In a big bowl, mix together the coconut, almonds, remaining 1/4 cup cocoa butter, vanilla extract and salt until crumbly. Mold
the crust mixture into the pan, pushing up along the sides. Bake until the coconut
is lightly browned, 20 to 25 minutes. Remove from the oven and let cool.
To make the filling: Heat a double boiler
over medium heat and melt
the chocolate, stirring until creamy. Remove from the heat and let cool for 10 minutes.
In a big bowl add the tofu, soy milk
, maple syrup and cooled melted chocolate and blend
with a hand mixer
until completely smooth, about 10 minutes.
Pour the chocolate filling into the piecrust and chill for 2 hours.
To make the topping: Preheat the oven to 250 degrees F. Coat the sliced bananas in sugar. Place on a baking sheet covered with parchment paper, in an even layer. Bake until crisp
and caramelized, 15 to 20 minutes. Let cool.
To assemble: Top the pie with a layer of caramelized bananas, starting from the middle and working outwards in a circle. Chill for another 30 minutes.