The perfect bite size treat!
Mini Raw Vegan Paleo Chocolate Banana Cheesecakes
Author: Apples to Zoodles
Serves: Makes 9 Mini Cakes
Ingredients
- Crust:
- 1 cup raw almonds
- 1 cup pitted medjool dates
- Filling:
- ½ cup raw cashews, soaked overnight
- 2 tbsp filtered water
- ¼ cup pure maple syrup or raw honey
- 2 tsp pure vanilla extract
- 2.5 tbsp melted coconut oil
- 2 tbsp raw cacao
- 1.5 ripe bananas
- optional: unsweetened shredded coconut sprinkled on top
Instructions
- Place the almonds and dates in a food processor and blend until well mixed, but a little chunky. You will need to scrape down the sides.
- Place spoonfuls of the mix into a greased mini cheesecake pan and pat down until the top is smooth and even. Fill each one about halfway.
- Blend all ingredients for the filling in a food processor until perfectly smooth. Scrape down the sides every minute or so.
- Taste and add more cacao or maple syrup as needed.
- Place spoonfuls of the mix on top of the crust.
- Place in the freezer for at least 2 hours.
- Remove from freezer and let thaw for about 10 minutes. Remove from pan.
- Let thaw until soft enough to eat - about 10-20 minutes. You can keep the uneaten ones in the freezer - they freeze great and last for quite a while!
- Optional: Sprinkle with unsweetened shredded coconut.
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