Raw Banoffee Cheesecake
It was even better as a whole with all of the flavors combined. Seriously, biting into this cheesecake will definitely put you on cloud 9. Bananas, caramel and coffee cream bliss! I will be back to my autumn desserts soon, but this was a nice change of pace.
Raw Banoffee Cheesecake
Makes one 6 inch cake
1 cup dried finely shredded coconut
1/2 cup ground flaxseed
3/4 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
2 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water
1 ripe banana
3/4 cup raw coconut butter (warmed to liquid)
1 tsp raw cacao powder
about 2 cups sliced bananas
Decoration cream:
1 cup young coconut meat
2 Tbsp coconut water
1 1/2 Tbsp raw coconut nectar or maple syrup
1/8 tsp sea salt
1 tsp pure vanilla extract
3 Tbsp coconut butter, warmed to liquid
1 sliced banana for decorating
To make the caramel, combine all ingredients in a food processor and process until smooth.
To assemble cheesecake, place a layer of bananas over the prepared crust, then pour the coffee filling over it, then drop a few tsp of the caramel over it and swirl with a knife. Top with a layer of sliced bananas, then the vanilla filling, then a few tbsp of caramel (swirling again). Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
For the decoration cream, combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and oil and process a minute more. Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use. When the cake is set, decorate the top with the sliced banana and put the cream in a pastry bag and pipe decoratively around the top edge and bottom edge of the cake.
Store leftover cake in the fridge.
*If young coconut meat is unavailable, and if you do not mind the cake not being nut free, you can substitute 4 cups raw cashews, soaked in water for 4 hours and drained.
4 Comments
Hi, what can I use to substitute sprouted buckwheat? I don't have a dehydrator. Can I use ground nuts instead?
Yes you can.
Truly marvelous! It's so funny, I was just talking with a friend yesterday about having discovered Banoffee chocolates from Booja Booja...and now you go and banoffee me again with this fabulous cheesecake! It looks superdelicious and a perfect treat for my vegan gourmet uncle's upcoming birthday. Many thanks for sharing the recipe!
Thank you :)! I am sure it would be perfect for a B-day. I am happy to share with you!