Raw Vegan Chocolate Banana Cheesecake (Raw, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Egg-Free, Paleo-Friendly, No Refined Sugar

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Bananas, organic
  • 1/4 cup Cacao nibs, organic raw
  • 2 tbsp Cacao powder, organic raw
  • 6 Medjool dates, organic pitted

• Baking & Spices

  • 2 tbsp Coconut sugar, organic
  • 1 pinch Himalayan pink salt
  • 1/8 tsp Himalayan pink salt

• Oils & Vinegars

  • 1 tbsp Coconut oil, organic

• Nuts & Seeds

  • 1 1/2 cup Cashews, organic raw
  • 2 tbsp Coconut flakes, organic
  • 1 cup Walnuts, organic

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 1 1/2 cup organic raw cashews
• 3 organic bananas
• 2 tablespoons organic coconut sugar
• 2 tablespoons organic raw cacao powder
• 1 pinch Himalayan pink salt
• 1 cup organic walnuts
• 6 organic medjool dates (pitted)
• 2 tablespoons organic coconut flakes
• 1 tablespoon organic coconut oil
• 1/8 teaspoon Himalayan pink salt
• 1/4 - 1/2 cup organic raw cacao nibs

Directions

• Add all ingredients for the crust to a food processor and process until it becomes a sticky, crumbly texture. Transfer to a 4 inch spring form cheesecake pan and press firmly in the bottom of the pan. Set aside.
• Optional: soak the cashews in purified / filtered water for 30 - 60 minutes. This will make them soft and the mixture extra-creamy and smooth. Add all the ingredients for the cheesecake to a Vitamix and blend on high-speed until its creamy and smooth, using the tamper, if needed. Pour the mixture into the cheesecake pan on top of the crust and gently tap it on the counter top so it settles to the bottom evenly. Sprinkle the top with raw cacao nibs and place the cheesecake in the freezer for approximately 1 - 2 hours, or until hardened. Remove it from the freezer and let it sit on the counter top for about 5 - 10 minutes to soften a little before cutting. Store in the refrigerator or freezer until ready to serve because it will become soft if left out at room temperature.