Do you never know what to serve your vegan, gluten-free friends who have the nerve to insist on eating something besides ice cubes? Behold the raw chocolate banana cheesecake! This recipe will make even a guest with the most restrictive of diets call for seconds.
They probably haven’t tasted anything good in, like, five years anyway, so they might not even be able to tell that this doesn’t ACTUALLY taste all that much like real cheesecake. You’ll know the difference, and you’ll probably wish you had some thick, creamy milk in there, but they won’t.
The crust on this thing is actually pretty legit. You’re not going to think it’s a traditional graham cracker crust when you bite into it, that’s for sure, but it’ll be tasty. Almonds provide a nice crunch as well as a lot of protein, fiber, magnesium, and vitamin E. It’s also got a fair amount of iron, which your vegan friends are probably lacking. Medjool dates give your crust a chewy softness to contrast the crunchy almonds, and also give you twenty percent of your daily fiber content. Not bad for a slice of “cheesecake.” Make sure to add that vanilla extract to get your antioxidants in.
Let’s talk about the filling, shall we? They might have a low fiber content, but they’re full of vitamins, especially B6, E, and K. They can help reduce bad cholesterol and help you fight off heart disease.
Bananas are a no-brainer. That shit’s full of potassium, and everyone knows it. Not only is almond milk much lower in fat than regular milk, but when your vegan friends undoubtedly turn up their noses and ask, “Is this dairy free?” you’ll be able to smirk and answer, “Fuck yeah, it is.” By using cacao (unroasted cocoa beans), it’s also going to be raw AF.
This super raw vegan cheesecake might not be the real thing, but it’s definitely a lot healthier than if you were to mix a bunch of high-fat dairy products together and drizzle it with a fake raspberry sugar coating. And it’s sure to impress even your most finicky friends.
Chocolate and banana are a match made in heaven, and this cake is no exception!
Raw Chocolate Banana Cheesecake Recipe
2 Cups of Almonds, soaked for 6-8 hours
10 Medjool Dates, pitted
¼ tsp Vanilla Extract
1/8 tsp Sea Salt
2 ½ Cups Cashews, soaked for 6-8 hours
4 large ripe bananas
1 ½ Cups Almond Milk
¾ C Agave
1/8 tsp Sea Salt
6 T Cacao Powder
¾ Cup Coconut Butter
3 T lecithin
Yield: one 10” cake
- For the crust, place almonds in the food processor and process until finely ground into crumbs. Add the dates, vanilla and sea salt and combine. Press into the bottom of a 10” spring form pan.
- For the filling, blend everything except the coconut butter & lecithin until smooth. Once smooth, add the coconut butter and lecithin and blend again until smooth and creamy. You will need to use a high speed blender like a Vitamix and Blendtec in order to get this smooth enough.
- Pour the filling over the almond crust. Set in the freezer overnight.
Storage: Freezer until eating, then fridge
Freshness: 1 month in freezer, 1 week in fridge
This post was created with the help of Grammarly.