A quick post to share with you this banoffee pie recipe which I loved. Even the most vegan/raw food sceptic immediately told me, after his first bite, to register a patent for it. There is absolutely nothing fancy about it : just light, fresh, simple vegan and raw ingredients.

You can make this dessert with any nuts you want (walnuts, cashews, macadamias, or a mix) and even try to make it nut-free by using sunflower seeds (I suspect it to taste very good).
It's best to use Medjool dates for the caramel as they yield a particular caramel-y flavour but any soft dates will do (or pre-soaked dates if they're a bit dry) : as you can see I've used Deglet Noor  for the base as they're cheaper.
Now, about the coconut whipped cream and the chances of uncanny cans, I'm afraid I'm not in the known. I usually buy the coconut milk that has the highest percentage of fat. It works. Sometimes it fails (and I freeze the faulty coconut cream for later uses). Try to buy organic or coconut milk that is not packed with too many stabilisers.