BANANA CHOCOLATE CREAMED CASHEW CAKE

Banana Chocolate Creamed Cashew Cake image

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.

Provided by Samantha

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 4h50m

Yield 12

Number Of Ingredients 14

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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

Steps:

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

Nutrition Facts : Calories 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, Sodium 269.8 mg, Sugar 17.2 g