Banoffee Cheesecake

Makes 1 round cake.

INGREDIENTS:

Thinly slice 1 banana to cover the base

Date Layer:

  • 150g soaked dates.
  • 1 ripe banana.
  • 2 table spoons cacao powder.
  • 50g coconut oil.
  • 50g coconut nectar.
  • 1/2 teaspoon vanilla.
  • 1 teaspoon cinnamon.
  • 1 cup filtered water.

Cashew Layer:

  • 400g Cashews
  • 2 Bananas
  • 150g Coconut Oil
  • 100g Nectar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Salt

METHOD:

  • Thinly slice 1 banana for a layer to cover the whole base (use more banana if needed.

Date layer

  • Soak dates for one hour to soften.
  • Blend all ingredients in high speed blender until a smooth puree.
  • Scoop out on top of your banana layer and with a small pallet knife push out to the edges to form a level layer.
  • Put cake back into the fridge for your date layer to set before starting the cashew layer.

Cashew Layer:

  • Soak Cashews in water for an hour to soften.
  • Strain and rinse the cashews before using them.
  • Blend all the ingredients together.
  • Add the coconut milk at the end.
  • Taste and ensure no extra cinnamon, vanilla or salt is need.

TO MAKE THE CAKE BASE:

  • Melt your coconut oil so that you can add it in
    liquid form, this mean mean it blending in
    better than if it was in solid form.
  • Melt your coconut oil so that you can add it in
    liquid form, this mean mean it blending in
    better than if it was in solid form.
  • Stop the blender and add in your dates.
  • Blend again until your dates have fully broken
    down
  • Pour in your coconut nectar and
    your liquid coconut oil and pulse your mix until
    it comes together as a soft dough.
  • Line a flat tray with baking parchment and
    place your cake ring on top.
  • Place the base mix into your ring, spread
    across the whole base and press it down firmly
    so that it all sticks together and get right into
    the edge and corners of the cake ring.

  • Place this into the fridge while you make the
    cheesecake layer.