Banana Chocolate Creamed Cashew Cake
Description
Cashews and bananas create a smooth and creamy texture in this vegan, no-bake "cheesecake" with rich almond pecan crust and chocolate glaze.
Ingredients
•
3 cups raw cashews
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1 cup almonds
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1 cup pecans
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4 Medjool dates, pitted
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2 teaspoons coconut oil, melted
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2 teaspoons cocoa powder
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1/4 teaspoon salt
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4 cups banana, coarsely chopped
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon vanilla extract
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3/4 cup coconut oil, melted
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1/2 cup chopped vegan dark chocolate
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1/4 cup coconut milk
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.