Mix together the crushed biscuits and melted dairy free spread
Press into the base of a pie dish
Chill in the fridge for 20 minutes

Make the caramel filling by placing the brown sugar and dairy free spread in a small saucepan over a low heat
Stir until melted and well combined
Pour in the coconut condensed milk and cook for 5 minutes until you have a thick golden caramel
Remove from the heat and stir in the dark chocolate

Pour over the biscuit base and return to the fridge for a couple of hours
Top with the sliced banana
Whip the cream and spread on top of the pie
Dust with a little cocoa powder before serving