Preheat oven to 350 degrees F.

Place graham crackers and nuts of choice in a food processor and process till crumbly. Add in the sugar and pulse a few times till incorporated.

Pour mixture into a small bowl and slowly add the melted non-dairy butter and mix with a fork.

Place a couple of tablespoons into four 4-inch silicon tart molds. Press mixture into molds forming the crust.

Bake in the preheated oven for 7 minutes, check last minute or two to make sure edges don’t brown too quickly. Remove from oven and set aside.

Prepare your filling by mashing a ripe banana in a small bowl. Measure 1/4 cup and add to another bowl with softened plant-based cream cheese, honey, cornstarch, and vanilla extract.

Beat mixture with a hand beater for a couple of minutes till smooth.

Divide mixture into the four baked crusts and place in oven and bake for an additional 15 minutes.

Remove from oven and let cool on the countertop before wrapping in plastic wrap for the cooling period. Refrigerate for three hours before serving.

Garnish with sliced bananas, chopped walnuts and a drizzle of honey. Dive in!