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Banana Chocolate Creamed Cashew Cake
Banana Chocolate Creamed Cashew Cake
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Prep Time:
20 minutes
Total Time:
290 minutes
Indulgent vegan "cheesecake" with creamy cashew-banana filling, almond-pecan crust, and decadent chocolate glaze.
Ingredients:
  • 3 cups raw cashews
  • 1 cup almonds
  • 1 cup pecans
  • 4 Medjool dates, pitted
  • 2 teaspoons coconut oil, melted
  • 2 teaspoons cocoa powder
  • 4 cups banana, coarsely chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.75 cup coconut oil, melted
  • 0.5 cup chopped vegan dark chocolate
  • 0.25 cup coconut milk
Instructions:
  • Soak cashews in water in a bowl, covering them, for 3 hours to overnight. Drain the cashews.
  • Combine almonds, pecans, dates, 2 teaspoons of coconut oil, cocoa powder, and salt in a food processor until finely ground and starting to come together, for about 1 to 3 minutes. Press the mixture firmly into the base of a 9-inch springform pan. Chill the crust until you're prepared to use it.
  • In a food processor, pulse cashews until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until smooth. Slowly pour in 3/4 cup coconut oil while processing until a creamy filling forms. Pour into crust and chill in the refrigerator for at least 4 hours to set.
  • Place the chopped chocolate in a heatproof bowl. Heat the coconut milk in a saucepan until almost boiling, then pour it over the chocolate. Whisk until a smooth glaze forms. Pour the glaze over the cake and refrigerate until set, for at least another 30 minutes.

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