Banana Chocolate Creamed Cashew Cake recipe

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Ingredients

3 cups raw cashews
1 cup almonds
1 cup pecans
4 Medjool dates, pitted
2 teaspoons coconut oil, melted
2 teaspoons cocoa powder
¼ teaspoon salt
4 cups banana, coarsely chopped
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
¾ cup coconut oil, melted
½ cup chopped vegan dark chocolate
¼ cup coconut milk

Nutrition Info

583.6 calories
carbohydrate: 39.2 g
cholesterol: 0.4 mg
fat: 47.1 g
fiber: 6.4 g
protein: 10.1 g
saturatedFat: 18.1 g
servingSize: -
sodium: 269.8 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak cashews in a bowl with water to cover, 3 hours to overnight, drain.

  2. Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.

  3. Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract, blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.

  4. Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling, pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.

Recipe Yield

1 9-inch cake

Recipe Note

A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free... and yet still delicious, smooth, and sweet.

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