Banana Caramel Pecan Napoleons

If everyone acted as they did after eating caramel, the world would be a much happier place.  Think about it...caramel brings a smile to the face of whomever is devouring it, and it makes them forget all unpleasantness for the moment.  Caramel puts people in a good mood!  I mean how could one be in a bad mood when devouring such sweet goodness! Especially when it is on top of ice cream, or with chocolate or maybe bananas!  At least I feel this way.  I can never be upset while eating caramel.  It was always the first topper I chose for my ice cream when I was little. 

Sadly I do not comsume much caramel now as an adult because most caramel recipes are loaded with white sugar or things that are not kind to my system.  However, I have been experimenting with raw caramel lately, and it makes me just as happy as the stuff made with the heavy cream and white sugar! 

I had some of this raw caramel in my fridge last weekend and I thought, what could be more lovely than combining it with some bananas and cream in a napolean?!  It was a little bit of a random thought since I have never made such a dessert before, but so worth it once finished!  As if the caramel wasn't delicious enough already I decided to spike it with a little bourbon to make it even more delicious.  So wonderful with the bananas! I know I had a smile on my face as I dove into one of the napoleans, afterall, how could one not be happy eating caramel!

Raw Banana Caramel Pecan Napoleons
Makes 2

Crisps:
2 medium organic bananas
1 cup pecans
1 1/2 Tbsp agave nectar
1/4 tsp cinnamon
a large pinch sea salt

Cream:
1/2 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water

1/4 cup plus 2 Tbsp fresh young coconut meat* (or additional soaked cashews if not available)
1 tablespoons agave nectar or maple syrup
1/2 teaspoon pure vanilla extract

2 Tbsp coconut oil (warmed to liquid)

caramel:
4 medjool dates
3 Tbsp almond butter
1/4 cup plus 2 Tbsp agave nectar
1 tsp maple extract
1/8 tsp sea salt
1 1/2 Tbsp bourbon (optional)

2 organic bananas, sliced
a few pecans

To make the crisps, combine all ingredients in the food processor and process until smooth.  Drop the mixture into 8 mounds on a teflex lined dehydrator tray, and dry for about 20-24 hours or until crisp (when dry to the touch, about 1/2 way through, take off the teflex and place on the trays to ensure they get dry all the way through). 
To make the cream, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency.
To make the caramel, combine all ingredients in the food processor and process until smooth (add a little (1-2 Tbsp) water if necessary if not using the bourbon to make the caramel a pourable consistency). 
To assemble, place one banana pecan crisp on each of 2 plates.  Top each with some of the cream, then some banana slices, then some caramel, then another crisp.  Repeat two times, then end with the crisp, top it off with a little more cream, more bananas, caramel, and some pecans.  Serve!