Place pecans in a small bowl; cover with cold water. Stand for 1 hour; drain.

Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture over base and side of a 24cm fluted tart tin. Refrigerate until required.

Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until mixture reduces slightly.

Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.

Blend drained pecans and warm coconut mixture with remaining dates, extract and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.

Blend or process tofu, syrup and cinnamon until smooth.

Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with tofu mixture.