Yield: 20 servings
Prep: 20 minutes
Freezer time: 3-5 hours
- High in fiber
- Packed with protein
- Totally raw & doesn’t require baking
- Made almost entirely from various fruits & nuts and is very adaptable
For the crust:
1 cup walnuts
1 cup almonds
¾ cup medjool dates
pinch of sea salt
1/4 cup raw, dried coconut (optional)
For the “cheesecake” layer:
3 cups cashews
1 cup macadamia nuts
¾ cup lemon juice
½ cup coconut oil
1 tbsp vanilla extract
¼ cup agave
For the banana layer:
6 bananas, peeled and frozen
1/3 cup dates
Soak cashews & macadamia nuts for 2-4 hours (or overnight), then drain.
Soak dates for 5-10 minutes and remove pits from center.
Add walnuts, almonds, dates, and salt to food processor and pulse until well combined. Nut pieces should be well chopped and still crumbly, but easily able to form a malleable ball.
Prepare the bottom of a springform pan (or cake pan, or glass dish, it doesn’t really matter) by sprinkling coconut on the bottom or greasing with coconut oil. Press nut and date mixture into prepared pan to form the “crust” layer.
Next, add drained cashews and all other “cheesecake” layer ingredients into the food processor or high-powered blender and blend until smooth and creamy
Pour creamy “cheesecake” layer into the pan evenly over the crust and smooth. Place the pan into the freezer for ~30-60 minutes to allow the layers to firm up.
Prepare banana layer by adding all ingredients into the blender or food processor and blending until creamy and smooth. Add banana layer on top of the firmed and frozen cheesecake layer. (Note: Any frozen fruit could be used instead of bananas, you’ll need around 2 cups of fruit regardless)
Decorate the top as you please with fresh fruit, nuts, shredded coconut, whipped coconut cream, etc…whatever you want, really.
Place in the freezer for 2-5 hours, and remove 10-20 minutes before ready to serve (or don’t wait and eat it frozen, it’s really good too). Leftovers can easily be stored in the freezer and make for an awesome snack.