Vegan Deconstructed Boozy Mocha Drenched Grilled Banana Coconut Cream Pies.

Instructions

1. In a medium size bowl add the oats, flour, coconut sugar, baking soda, cinnamon, vanilla and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Sprinkle the crisp over a baking sheet. Bake for 10-15 minutes or until the crisp is lightly golden.
2. In a small sauce pan combine the cocoa powder, coconut sugar, coconut milk, chopped chocolate and coconut. Place over medium low heat and stir until melted and smooth, about 3-5 minutes. Remove from the heat and whisk in the coffee, Kahlua and vanilla. Pour into a glass jar and keep in the fridge until ready to use. To rewarm the sauce just microwave it for 15-30 seconds, stirring every 15 seconds until melted and smooth. You can also gently do this in a pot over the stove.
3. Tip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge while you grill the bananas.
4. In a small bowl, combine the rum, honey and cinnamon. Cut bananas in half lengthwise, leaving the peel on.
5. Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill 5-6 minutes longer or until tender. Peel bananas and place in a bowl. Drizzle the bananas with the warm mocha chocolate sauce. Add a dollop of coconut cream and cover that dollop in toasted coconut. Add some of the crumble and top with a cherry if desired. Serve immediately.