Boil the cashew nuts in water for approx. 30 mins. and drain.
Blitz the chia seeds in a food processor. Add water and leave to swell for approx. 10 mins.
Puree the cashew nuts with the chia seeds, banana and all ingredients up to and including ground cloves in the blender.
Layer the slices of bread like tiles in the prepared dish. Pour over the icing. Cover the dish with aluminium foil and chill for at least 2 hours or overnight.
Approx. 20 mins. in the centre of an oven preheated to 170°C. Remove the foil and cook for a further 25 mins. Remove, cool a little, dust with icing sugar, drizzle with maple syrup and dot some coconut milk yoghurt on top.