Banana Chocolate Creamed Cashew Cake

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 584 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon ground nutmeg
• 1 cup almonds
• 1 cup pecans
• ¼ cup coconut milk
• 2 teaspoons cocoa powder
• 3 cups raw cashews
• 4 Medjool dates, pitted
• 2 teaspoons coconut oil, melted
• 4 cups banana, coarsely chopped
• ¾ cup coconut oil, melted
• ½ cup chopped vegan dark chocolate

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.