Preheat oven to 350 degrees.

Grind up whole almonds in a blender or food processor until a fine almond meal/ flour is formed (or measure out 1 cup of almond meal if you already have that on hand). Melt 1/4 cup of butter in a microwave, and combine with the almond meal. Add a dash of vanilla extract, mix well and press into the bottom of an 8 or 9 inch pie pan.

Bake the crust for 15 minutes until slightly golden brown.

Meanwhile, bring the can of coconut milk to a soft boil over medium heat. Remove from heat and pour over 4 squares (4oz) or unsweetened chocolate (or chocolate of your choice). Mix really well for 3-4 minutes until fully combined and a smooth ganache is formed. I also added in 8-9 drops of stevia for a touch of sweetness, but you can use any kind of sweetener and as much or as little as your prefer.

Pour chocolate mixture over pie crust and place in refrigerator for 1.5-2 hours until firmly set.

Slice 2 bananas and cover the top of the pie, garnishing with shaved chocolate. I also drizzled a bit of maple syrup over the final product because my brother who was the official taste tester likes things a bit sweeter than I.