Prepare the almond crust base:

1. Preheat the oven to 350°F (175°C).
   Line a Springform with Baking Parchment.
2. Toast the almonds in the oven for about 5-8min, until fragrant
3. Place 1/2 cup of the toasted almonds and the oats in a food processor and pulse until coarsely ground. Chop the rest by hand, so you still have texture, but no big pieces.
4. In a mixing bowl combine the dry ingredients
5. Add the oil, almond extract, and maple syrup to the dry ingredients. Mix well until a sticky dough forms.
6. Press the dough into the bottom of your prepared springform pan.
7. Bake the crust in the preheated oven for about 14-18 minutes, or until it turns golden brown. Turn once if your oven bakes unevenly.
8. Once the crust is done baking, remove it from the oven and let it cool completely. Do not take out of the springform, as you will need it to hold the mousse until it’s firmed up. Cover with clingfilm after it is cooled if you make it the day before.

Date Caramel

1. To make the date caramel, soak the medjool dates in freshly boiled water for about 10min.
2. Add to small food processor bowl with a pinch of salt (or more to taste) and blend with about 2 tbsp water until you have a creamy caramel. Add more water to adjust the consistency.

Prepare the Protein mousse filling:

1. In a separate mixing bowl, combine the Greek yogurt, Soy milk, protein powder, honey, almond- and vanilla extract. Mix well until smooth.
2. Dissolve the gelatine powder in 2 tbsp cold water, stirring thoroughly, until no powder or clumps remain. Heat in the microwave for 10-15 seconds until liquid.
3. Stir a tablespoon of the yoghurt mix into the gelatine to temper it.
4. Grab a hand mixer or pour the yoghurt-protein mix into a blender. Start mixing or blending while drizzling the liquid gelatine into the mix. Continue until you have a foamy mix.
5. Or do this by hand with a whisk if you want some additional exercise.

Assemble the pie:

1. Spread a layer of date caramel evenly over the crust.
2. Slice the bananas and arrange them on top of the date caramel layer. Or half lengthwise and spread until the crust is covered.
3. Pour the prepared protein mousse filling on the crust (make sure the springform is still around it) over the bananas, ensuring it covers them entirely.
4. Place the pie in the refrigerator to set for at least 2-3 hours or until the mousse is firm.
5. Once the mousse has set, remove the pie from the refrigerator. Gently slide a knife around the sides to losen it from the springform and lift off the ring.
   Carefully slide the pie onto a serving platter or cake stand.
6. Optionally, you can garnish the pie with additional banana slices, a drizzle of date caramel, or some melted dark chocolate.
7. Look at the nutrition. Then try a piece of pie. Be baffled. Look at the label again. Have another piece.

Optional Caramelized Cinnamon Almonds

1. If you decide to make the almonds (2 cups will make much more than you need, but once you’ve tried them you’ll want to snack on them. So reduce at your own risk.) get a nonstick pan. Line a baking tray with parchment paper.
2. Add sugar, cinnamon and vanilla together with 1/4 cup water to your pot and let it come to a boil. Once it bubbles energetically, add the butter (careful, this will splatter) and the almonds and keep stirring.
3. Cook the mix while stirring until it becomes first a syrup,then stringy and then crystallizes onto the almonds. This will take a few minutes. 
4. Pour the almonds onto your prepared baking parchment and separate with a fork if needed. Let them cool before trying them.
5. Decorate your Banoffee Protein Mousse Pie with the caramelised almonds.