Soak and drain the Cashew Nuts (1 cup). Blend together the cashews, Sea Salt (1/8 teaspoon), Almond Milk (1/4 cup), Coffee (1/4 cup), Maple Syrup (1/4 cup), melted Coconut Oil (1 tablespoon), Vanilla Extract (1 teaspoon), and Lemon Juice (1 teaspoon).
To make the chocolate sauce drizzle, whisk together the Cacao Powder (1 tablespoon), Maple Syrup (1 tablespoon), and Vanilla Extract (1/4 teaspoon) in a small bowl until smooth. Transfer to a squirt bottle, if you have one, or set aside until ready to use.
Cut each of the Banana (3) together into 3 even sections. Slice each section in half lengthwise. Place 2 banana sections each into the bottom of two trifle glasses. Drizzle chocolate sauce around the inside rims of each glass.
Add enough cream to cover the bananas, then layer another 2 banana sections on top of each. Pour another layer of cream. Stand up 5 banana sections vertically around the sides of each glass, then pour cream to the top.
Sift Cacao Powder (1 1/2 teaspoon) on top, and garnish with remaining chocolate sauce. Serve immediately, or let chill for 30 minutes before serving. Enjoy!