Place 2 cans of coconut milk in the fridge overnight.
Preheat the oven to 375 degrees.
Grease an 8-10 inch tart pan with coconut oil. Cut a circle of parchment paper and place in the bottom of the pan.
Add almonds into a food processor and blend until a coarse crumb. Add in oats, cinnamon and salt and continue to process until blended. Feel free to add more water if dough isn’t holding together well enough.
Transfer “dough” into greased tart pan and work from the middle to the outside edges of the pan pushing and flatting the almond mixture until equally distributed (I used the bottom of a cup to evenly distribute the dough as well). Poke the bottom of the tart crust with a fork 20 times (to allow for air to escape during the baking process).
Bake tart for 12-14 minutes or until lightly golden. Let cool for 15 minutes. (Note: crust with harden as it cools).
Make the raw caramel toffee by pouring boiling water over pitted dates and let soften for 5-10 minutes. Drain dates and add to food processor.
Add almond butter, lemon juice, salt and vanilla seeds to dates and process until smooth.
Once crust is cool, carefully spread caramel toffee onto base of crust. Slice bananas and place half of them on top of the caramel.
Open cans of coconut milk and scoop out white cream from the top of the cans and add to a medium bowl. Whip in a KitchenAid or with electric beaters until smooth and fluffy and spread on top of tart.
Add remaining banana slices on top of coconut whipped cream and garnish with cacao nibs and shaved chocolate. Enjoy immediately!