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Coconut Banana Cheesecake

by Jac's Veghead (follow)
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A coconut banana cheesecake that is creamy, nutty and chocolatey. This raw 'cheese cake' is smooth and indulgent but healthy, so have another slice.

A cross between an icecream cake with flavours of banana bread - what could be better?


This recipe was adapted from a vegan recipe. To make vegan use maple syrup instead of honey and dark chocolate chips instead of milk.

Preparation Time: 5 minutes
Freezing Time: 10 minutes
Makes: 8 servings

Ingredients
2 bananas
1.5 cup peanuts, lightly salted roasted
1 cup coconut cream
3 tbsp honey
1/3 cup chocolate shavings
1 1/2 tsp coconut oil
1 tsp cinnamon



Method
Prepare crust by pulsing peanuts and coconut oil in food processor or blender. Pulse until the mixture is just crumbly - be careful to watch it so you don't end up with peanut butter!

Press the peanut crust firmly into the bottom of a non stick spring-form tin.



Rinse out food processor and combine coconut cream, banana's, cinnamon and honey together until creamy and smooth. Pour the coconut-banana mixture over the peanut crust and place in the freezer. This will only take 10 minutes to firm up but can be left over night.



Remove from the freezer, take off the spring-form and allow to thaw slightly, about 5 minutes.



Shave flakes of white and milk chocolate and scatter over the top of the cake.



Cut into slices and enjoy immediately.



Notes:
Allow edges of cheesecake to freeze well before attempting to remove from spring-form.

Store in the fridge. If your fridge is not cold enough, store in the freezer and allow to thaw slightly before serving.

Categories
#Dessert
#Chocolate
#Coconut
#Baking
#Sweet
#Healthy
#Banana
#Vegan
#healthy
#Clean
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