1. Place all crust ingredients in a food processor and blend until well incorporated, adding a Medjool date or almond milk if needed to achieve a clumping consistency.
2. Spray a removable bottom tart pan with baking spray with flour, pour in the crust, and press firmly into the pan, going up the sides.

For the Cashew Cream

1. Soak raw cashews in filtered water overnight in the refrigerator.
2. Rinse soaked cashews with cold water and let dry for 15 minutes.
3. Blend cashews in a high-powered blender with enough filtered water to almost cover them (adjust water for desired thickness) on high speed for about 1 minute, until completely smooth and creamy.
4. Store cashew cream in the refrigerator for up to 4 days or freeze.

For the Filling

1. Blend all filling ingredients until smooth and creamy; adjust flavor as needed.
2. Pour the filling into the crust.
3. Optional: Freeze the pie, thaw for 15 minutes, add sliced bananas and melted almond butter to the top before slicing and serving.