Grease a 9-inch pie plate with melted coconut oil and place a parchment paper in an 'X' shape.

In a food processor, combine walnuts and rolled oats until a coarse meal is formed. Add shredded coconut, dates, and sea salt, blending until it resembles dough.

Press the crust mixture into the prepared pie plate, ensuring an even distribution.

In a high-speed blender, blend melted coconut oil, maple syrup, lemon juice, cashews, banana, sea salt, vanilla extract, and almond milk until smooth.

Pour the creamy filling into the crust, smoothing the top. Cover with foil or wrap.

Freeze the pie for 5-6 hours or overnight until firm.

Whip chilled coconut cream with maple syrup and vanilla extract until fluffy for topping.

Melt coconut cream and mix with coconut sugar to create the caramel sauce, adding almond butter to thicken.

Garnish the pie with coconut whipped cream, banana slices, and caramel sauce before serving.