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Dessert  /  July 1, 2018

Banoffee raw cheesecake

I have another sweet treat for you today. I really like the combination of crunchy base and melting in the mouth filling in this cake. No cooking required , just a bit of time of soaking nuts and the most difficult part – waiting for the cake while it set in the freezer 😉.

If you do not have time for soaking the nuts, then cover them with the boiling water and soak them for about 10 minutes.

 

INGREDIENTS :

For the base:

100g almonds, soaked for 4 hours

Handful cashews, soaked for 4 hours

50g gluten free oats

150 g dates, pitted

A pinch of salt

2 Tbsp maple syrup

2 Tbsp coconut oil, melted

 

For the filling:

200g cashews

180 g dates

100g coconut oil

400 ml full fat coconut milk

A pinch of salt

Juice of 1 lemon

3 ripe bananas

1 tsp vanilla extract

 

PREPARATION :

1. Place all ingredients for the base in a food processor and pulse until you have a sticky mixture.

2. Firmly press the mixture into a round loose-bottom cake tin and place in the fridge.

3. For the filling, soak the cashew for at least 4 hours, or cover with boiling water and soak them for about 10 minutes.

4. Place all ingredients for the filling (spare one banana for decoration) in a blender and blend until smooth and creamy.

5. Pour the mixture on the top of the base and place in the freezer for a few hours, and let the cake set.

6. When the cheesecake has firmed up, cut the banana slices and arrange them on the top of the cake.

 

Enjoy!

 

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