How to Make It
Add graham crackers to the bowl of a food processor and pulse until completely crushed. While blending, add in the 1/2 tsp. salt and melted butter until the mixture is coarse and sandy. Pour into a 9-inch pie pan and press evenly on the bottom and slightly up the sides. Refrigerate for 30 minutes before filling.
Add the pitted dates to a bowl and pour boiling water overtop. Soak for 10 minutes or until plump and sticky. Drain the dates and place in a high-speed blender with tahini and salt. Process while gradually pouring in the coconut milk.
When the crust has set, use the back of a wet spoon to gently spread the date mixture over the base of the crust. Place half of the sliced bananas on top of the date mixture and press down lightly to hold.
Using an electric mixer, beat the heavy cream and vanilla on medium speed until stiff peaks form. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Place the remaining banana slices on top in a circular pattern. Use a microplane to grate chocolate overtop.