To make the crust: Preheat the oven to 140°C. Grease a 9-inch pie pan with 1/2 teaspoon cocoa butter. In a big bowl, mix together the coconut, almonds, remaining 1/4 cup cocoa butter, vanilla extract and salt until crumbly. Mold the crust mixture into the pan, pushing up along the sides. Bake until the coconut is lightly browned, 20 to 25 minutes. Remove from the oven and let cool.
To make the filling: Heat a double boiler over medium heat and melt the chocolate, stirring until creamy. Remove from the heat and let cool for 10 minutes. In a big bowl add the tofu, soy milk, maple syrup and cooled melted chocolate and blend with a hand mixer until completely smooth, about 10 minutes. Pour the chocolate filling into the pie crust and chill for 2 hours.
To make the topping: Preheat the oven to 120°C. Coat the sliced bananas in sugar. Place on a baking sheet covered with parchment paper, in an even layer. Bake until crisp and caramelized, 15 to 20 minutes. Let cool.
To assemble: Top the pie with a layer of caramelized bananas, starting from the middle and working outwards in a circle. Chill for another 30 minutes.