No Bake Caramel Slices
7th October 2015
New You Boot Camp Pecan Pie
25th November 2015
Ingredients
- 175 gms dates
- 150 gms raw cashews
- 4 dried bananas
- 3 tbsp Organic Coconut Oil
- 1/4 tsp Himalayan Crystal Salt
- 1/2 tsp Cinnamon
Filling
- 1 cup raw cashews (soaked in water for 8 hours)
- 1/3 cup coconut oil
- 2 bananas frozen
- 1/3 cup maple syrup
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 1 tbsp chia seeds
- pinch Himalayan Crystal Salt
Servings:
Instructions
Base
- Depending on how soft your dates are, you may need to soak it in hot water for 10 minutes to make them easier to blend.
- Add the dates, dried bananas and cashews to a blender/food processor and blend for a few minutes until a sticky, crumbly mixture if formed.
- Melt the coconut oil then add it to the date and cashew mixture along with the rest of the base ingredients. Give everything another quick whiz.
- Transfer the mixture into an 8" cake tin lined with parchment paper and press down using a spatula or your fingers. Place in the fridge for 30 minutes to set.
Filling
- You need to soak your cashews for at least 8 hours in water for a creamier texture.
- Drain and rinse the cashews then add them to your blender/food processor along with the rest of the cheesecake filling ingredients.
- Blend on high speed for a few minutes or until the mixture is completely smooth.
- Take the base out of the freezer and pour the cheesecake mixture on top.
- Return to the freezer and leave it to chill for a few hours or until completely set.
- Take your cheesecake out 20 minutes before you want to serve.
- Decorate with melted chocolate, bananas, dried bananas, chopped nuts, or whatever else you fancy. Enjoy!
