Mandarin Chocolate Bon Bon
29th September 2015
Raw Banana Cheesecake
11th November 2015
Ingredients
For the Crust:
- 1 cup almond flour blanched
- 1/4 tsp Himalayan Crystal Salt
- 1/2 cup dates pitted
For the Cheesecake:
- 12 oz raw cashews (about 2 cups) soaked for 1-2 hours, then discard soaking water
- 1/2 cup coconut oil
- 1/2 cup raw maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
For the Caramel:
- 20 dates pitted, soaked for 1 hour, then discard soaking water
- 3 tbsp filtered water
- 5 tbsp canned coconut milk full fat
- 1 tsp vanilla extract
- Himalayan Crystal Salt (plus extra for the top)
Servings:
Instructions
- Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the cheesecake.
- Wipe out the food processor, then add all of the cheesecake ingredients. Pulse until fully smooth.
- Spread over the crust. Freeze again as you make the caramel.
- Throw all the caramel ingredients into the food processor. Blend for about 3 minutes, until fully smooth and caramel colored. Spread over the cheesecake layer. Put it back in the freezer.
- After 30 minutes, cut the cheesecake into squares. Enjoy and then store leftovers back in the freezer.
