Banana Chocolate Creamed Cashew Cake
Once it's been mixed and baked into a cheesecake, it will freeze.
Recipe Summary 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.Ingredients | Recipes Using Chocolate Cake Mix And Cream Cheese3 cups raw cashews1 cup almonds1 cup pecans4 Medjool dates, pitted2 teaspoons coconut oil, melted2 teaspoons cocoa powder¼ teaspoon salt4 cups banana, coarsely chopped2 teaspoons ground cinnamon1 teaspoon ground nutmeg1 teaspoon vanilla extract¾ cup coconut oil, melted½ cup chopped vegan dark chocolate¼ cup coconut milkDirectionsSoak cashews in a bowl with water to cover, 3 hours to overnight; drain.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.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.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.Chopped vegan dark chocolate can be substituted with vegan dark chocolate chips, if desired.Info | Recipes Using Chocolate Cake Mix And Cream Cheeseprep: 20 mins additional: 4 hrs 30 mins total: 4 hrs 50 mins Servings: 12 Yield: 1 9-inch cake
TAG : Banana Chocolate Creamed Cashew CakeDesserts, Fruit Dessert Recipes, Banana Dessert Recipes,