Banoffee Cashew Cheesecake
This was my first attempt at a raw cheesecake. To be honest I rarely make raw treats. This is not because I don’t like them, but because I always forget to soak the nuts! However, my best friend informed that there is a little cheat option for this, she is an absolute star, and so my Banoffee ‘Cheesecake’ was born. Inspired by the classic Banoffee Pie, flavours include caramel, cream and banana! The recipe may look overwhelming, but it is actually really easy and you can’t go too wrong! I found it simpler than a regular cheesecake, just as messy, but definitely easier. Please remember, it does need to be frozen overnight, so you will have to settle with scraping the bowl and licking the spoon whilst you wait in anticipation.
This ‘cheesecake’ has it all, well actually it doesn’t. It is gluten-free, dairy free, raw, refined sugar free and vegan! Surely this will please majority of your friends. It starts with a tasty crust, followed by a delicious caramel sauce, a cashew ‘cheesecake’ layer and then topped off with fresh banana, delicious COYO and crispy coconut. It has texture, wholesome ingredients, a heap of fun to make. It is ‘rawarding’ to make and it tastes ‘rawsome’!
SERVES: 8
PREP: 1 HR
FREEZE TIME: OVERNIGHT
INGREDIENTS LIST:
BASE LAYER
1 cup pitted medjool dates
1 cup raw almonds
CARAMEL LAYER
½ cup pitted medjool dates
¼ cup brown rice syrup
¼ cup coconut milk
½ tsp. vanilla extract or ¼ tsp vanilla paste
FILLING
1 ½ cup raw cashews, soaked overnight or soaked for 30 minutes in boiled water
1/3 cup coconut oil, melted
½ cup maple syrup
2/3 cup coconut milk
1 tsp. vanilla extract or ¼ tsp vanilla paste
BANANA LAYER
2 bananas, sliced into 1cm rounds
COCONUT YOGHURT LAYER
1 cup natural coconut yoghurt
¼ cup coconut chips
1 Tbsp. maple syrup
Vegan
DIRECTIONS:
Make base. Place dates in a food processor and process until small bits remain and a ball is formed. Remove from food processor and set aside.
Next, process almonds to form a meal. Add dates back in until a loose dough is formed. If it is too dry, add a date or two. If it is too wet, add some almond meal.
Use coconut oil to lightly grease a 20cm round cake tin with a removable base or line with baking paper. Evenly press base mixture into bottom and 1-2cm up the side of the pan to form a lip to hold in the caramel sauce. Set aside in freezer and rinse food processor.
Now make the caramel. Place all caramel ingredients in the food processor and whiz til dates are smooth and all ingredients are combined. Remove base from freezer and spread sauce in base. Return to freezer and rinse food processor.
Place all filling ingredients into food processor. Process on high for 5-10 minutes, until a smooth paste is formed. Scrape down sides every couple of minutes. Remove base from freezer and pour in filling layer, return to freezer overnight.
Prepare coconut chips. In a small bowl mix together maple syrup and coconut chips. Place in a small fry pan over medium heat and continually stir until the chips start to turn golden brown. Spread out on a plate and allow to cool. Set aside in airtight container until you are ready to serve the cheesecake.
When you are ready to serve cheesecake, remove from freezer and lift out of tin, then place on serving dish. Arrange banana on top and spoon on COYO. Finish by sprinkling with toasted coconut chips. Please note, this cake will melt very quickly so serve immediately.
