When I think of my perfect sweet treat trifecta, it’s chocolate/peanut butter/banana…so I turned it into a no-bake, plant-based “cheesecake.” Some of the best desserts are found in raw form. Using natural sweetness from fruits such as banana, berries and dates, to upgrading ingredients so the result is more blood sugar balancing (such as healthy fats in nuts, seeds and superfoods), you really can’t go wrong. The trick is in the preparation and patience – often you have to wait for these recipes to “set’ in the refrigerator or freezer overnight before you can eat them. It’s so worth it though (both mentally and physically), knowing you are enjoying something that tastes delicious and indulgent, but better for your body!
Raw Plant-Based Chocolate Peanut Butter Banana Cheesecake
- Food processor
- High-speed Blender
- 8-inch Spring Form Pan
For the crust
- 1 1/2 cup walnuts
- 1 cup Medjool dates pitted
- 3 tablespoons coconut oil melted
For the filling
- 1/2 cup full-fat coconut milk
- 1/2 cup coconut nectar or maple syrup
- 1 1/2 cups raw cashews soaked for at least 4-6 hours (or overnight)*
- 1 8-ounce package vegan cream cheese room temperature
- 1/2 cup coconut cream
- 1/3 cup creamy peanut butter
- 1/2 cup raw cacao powder or unsweetened cocoa powder
- 2 bananas overly ripe
- 2 tablespoons coconut oil solid
- 1 teaspoon vanilla extract
- Spray an 8-inch spring form pan with cooking spray. Line the bottom of the pan with parchment paper.
- Make the crust. In a food processor, add the walnuts and grind until the consistency of course sand. Add the dates, and while processing, slowly add the melted coconut oil until a sticky dough forms (it should hold together when you squeeze it.
- Transfer the dough to the pan, and use a spatula to press firmly into the bottom. Place in the refrigerator until ready to add the filling.
- Make the filling. To a high-speed blender, combine all of the ingredients for the filling. Blend until smooth, using the tamper as you need to until everything is incorporated together.
- Pour the filling into the pan over the crust, and place back into the refrigerator for at least 10-12 hours (ideally overnight) until set.