Celebrate love or any old feeling you please with creamy and decadent Raw Banana Macadamia Cheesecake.
Oh, l’amour, ain’t it grand? Who doesn’t love love? I am posting this wonderful raw banana and macadamia cheesecake as a wee Valentine’s treat however, I have to say, make these any other day of the year and I am eternally yours. Well, as yours as I can be given that I am happily wedded. My point is, while Valentines’s Day is a lovely thought, romance is always at our fingertips. It’s the little things. For me, it’s my coffee made before I get out of bed in the morning. The bathroom cleaned without me lifting a sponge. My favourite magazine picked up with Saturday’s paper. The grand gestures are wonderful but it is the little things, the things that only you can do for your special someone that makes you a special someone too. Happy weekend to everyone.
Sweets for your sweet, this recipe creates a raw banana macadamia cheesecake that is creamy, sweet little mouthfuls of yum. The base recipe is a velvety and creamy blend of cashews and macadamias that can be blended with almost any fruit or favouring. For my sweet, I chose banana with a caramel swirl. For me, a chocolate swirl.
I used macadamias in this recipe to make up the creaminess in the absence of lots of coconut milk. Many raw cheesecake recipes call for a goodly amount of coconut milk, which is great if you like coconut. I do but today I wanted a clean, banana taste.
Raw Banana Macadamia Cheesecake
1 cup walnuts or pecans
6 medjool dates
1/4 cup water
1 cup raw cashews soaked overnight or soaked in boiling water for 45 minutes (a great time-saving hack!)
1/2 cup raw macadamia nuts
1/3 cup grated cocoa butter, melted
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla
300 ml almond milk
100 ml coconut milk
3 tbs dairy free chocolate, melted
vegan caramel ( 3 tbs coconut sugar melted in a pan with 2tbs coconut milk)
Line a muffin tray with parchment or parchment strips. Blend the base ingredients in a food processor until it begins to come together on its own. Divide the nut mixture up and press in to the muffin moulds to form the cheesecake crust. Put in the freezer to set while you prepare the cake portion.
Blend the cheesecake ingredients in a blender until silky and smooth. Remove muffin pan from freezer and pour the cheesecake mixture evenly in to the moulds. If doing swirls, spoon a teaspoon of caramel or chocolate in to the centre or the cake and, using the pointed end of a knife, swirl gently. Return the pan to the freezer for 2 – 3 hours to set. Remove gently and serve.