Start by making the first layer. Place the nuts into a food processor and blend for 1-2 minutes, until a crumbly mix forms, then add the almond butter, honey and dates, and then blend again. Once you have reached a sticky consistency, stop blending and fill the bottom of two glasses with the nutty goodness, pressing it down firmly with a spoon.
Next, make the second layer. Place the bananas and the almond butter in the processor and blend until smooth. Put this on top of the first layer. Place in the freezer for 20 minutes to set.
While this freezes make the caramel layer by simply placing all of the ingredients into the food processor, blending until smooth.
After 20 minutes remove the glass from the freezer, slice the final banana layers over the banana cream before adding the caramel layer.