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!
