Grind the cookies, add margarine and knead.

Form the dough into a 19 cm diameter cake pan by pressing the mixture.

Put coconut milk, dark chocolate and agave syrup in a pot and slowly bring to a boil.

When it starts to boil stir in a mixture of cornstarch and coconut milk and stir constantly to prevent lumps.

Cook for 3 minutes and stir several times in between.

Put sliced bananas on the crust and pour the chocolate cream on it.

Allow to cool and harden completely, it is best to put the cake in the refrigerator overnight.

Finally, add whipped cream and decorate.