A raw Plum Banana Cheesecake made with fruit and nuts. Sinfully smooth and subtly sweet, but good for you!
Ingredients
Cheesecake Filling
- 1 & 1/2 Cups Raw Cashews
- Water for Soaking
- 1 & 1/2 Cups Plums Sliced
- 1/2 Cup Mashed Banana
- 1/2 Cup Water
- 2 Tablespoons. Maple Syrup or Agave Nectar
- 2 Tablespoons Fresh Orange Juice
Crust
- 1 Cup Raw Almonds
- 5 Cups Dates or 1/3 Dates Pitted
- Water for Soaking
- 1/2 tsp Vanilla Extract
- Pinch of Sea Salt
Garnish (Optional)
- Thinly Sliced Plum
- Fresh Mint
Instructions
Filling
- Cover the raw cashews in water and soak for 2-4 hours, or if you want them “alive” again, 8 hours.
- Drain the cashews and place them in a high-speed blender with the plums, banana, 1/2 Cup water, maple syrup, and orange juice.
- Blend until very smooth, you may need to add more water depending on the strength of your blender. Set aside.
Crust
- If your dates are kind of dried out, like mine were, soak them for 30 minutes then drain.
- Pulse the dates, almonds, vanilla extract and sea salt together in a food processor until the mixture starts to clump together and is the size of the almond chunks are small (as pictured). You do not want this to turn into a paste.
Assembly
- Press the crust into three 4″ springform pans or one 9″ springform pan. Pour the filling over the crust and tap it gently on your counter a few times to get rid of any air bubbles.
- Place in the freezer overnight or at least 5-6 hours, until they are firm in the centre.
- When you’re ready to serve, take them out of the freezer and out of the spring from pan, while they are still frozen.
- Top with plum slices and fresh mint. Let them thaw out for 15-20 minutes before serving, closer to 30 minutes if you used a 9″ pan.
Prep Time: 2 hours Cook Time: 5 minutes
Total Time: 2 hours 5 minutes Servings: 6
