Vegan Banana Caramel Cheesecake


Nerdy vegan alert: I often find myself completely in awe of fruit. Am I alone in this?! Think about it, how cool is it that it just grows on our planet, naturally sweet and ready to eat?! Then there’s the incredible variety of different cool, unique fruits. They say fruit is the true version of “fast food,” and if everybody moved from the horrifying fast food restaurants to fruit, we’d have a much healthier and happier population and planet! Anyway, while I’m on the subject I suddenly feel a huge need to list my top 5 favorite fruits, so in case you were wondering…

Bananas
Dates
Mangos
Apples
Melons
I’m suddenly STARVING.

Question of the day: what is your favorite fruit?! I seriously want to know, leave it in the comments so we can geek out over fruit together.

So now that I’m done admitting my adoration of any and all fruit and most of you think I’m weird, I want to talk about the best of the best. The GOAT – I just learned what the acronym means like, a month ago. Of course these titles are all in my own personal opinion, but this is my own blog, so we’re going to state them as fact today, okay guys?

I am in love with gooey, juicy, caramel-like dates, I pop grapes until an entire bag is gone, eat whole melons in one sitting for the best, sweet lunch. But there’s something about bananas that makes them my number one, go to, favorite fruit ever. Of course, flavor is key. I love their sweet, rich, pure flavor. Plus, they’re healthy! They’re full of vitamins and minerals, fiber, healthy carbs for energy, and they’re great for easy digestion. I love them plain, blended into smoothie bowls, made the main focus in nice creams. Such versatile little babes! They’re just all around the perfect food, growing on earth in their own cute package, ready to eat.

Ingredients
Crust:
  • 2 c almond flour
  • 1 c date paste - I used about 15 dates blended with 1 c hot water, then measure out 1 c paste
  • Banana Layer:
  • 2 large bananas sliced into coins
  • Cheesecake Layer:
  • 2 c cashews, soaked in a bowl of water at least 3 hours or overnight
  • 15 medjool dates
  • 1 c warm water
  • Topping (optional):
  • Drizzle more date paste
  • Sliced bananas

Instructions;
  1. In a large bowl, stir together the date paste and almond flour.
  2. Press the crust mixture evenly into the bottom of a springform pan, then layer the sliced banana coins evenly on top of the crust. Set in the fridge while you make the cheesecake filling.
  3. To make the cheesecake, put the cashews (drain off the soaking liquid first), dates, and water in a food processor and blend until totally smooth and creamy. This shouldn't take long, maybe 5-10 minutes, and you may need to scrape down the sides halfway through to make sure everything gets blended.
  4. Pour the cheesecake filling on top of the banana/crust layers and set the cheesecake in the freezer to set. I usually freeze for at least 5-6 hours.
  5. Before serving, set the cheesecake out on the counter or in the refrigerator to soften so that you can slice.
  6. Top with more date paste for extra caramel flavor, or sliced bananas and enjoy!



Read The Original Full Recipe in Source (Thank You): beamingbanana.com
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