A cheesecake-like texture that can be topped with fruit, nuts or chocolate. You have to plan ahead to soak the cashews and dates, but making this treat simply involves two rounds of blending.
Soaked cashews run through a food processor or blender create a thick, smooth and creamy texture. This is perfect when you’re looking for a cream pie or cheesecake-like dessert. The dates and bananas provide a sweet flavor but this can be enhanced with toppings of your choice. Berries are highly recommended for both their flavor and nutrition profile.
Ingredients
Crust
- 2/3 cup pitted dates, soaked overnight in the fridge or in hot water for 2 hours
- 1 cup raw almonds
- 1/3 cup rolled oats
- 1 tsp cinnamon
- pinch of salt
Filling
- 1 1/2 cups raw cashews, soaked overnight in the fridge or in hot water for 2 hours
- 2 medium bananas
- 3 pitted dates, soaked overnight in the fridge or in hot water for 2 hours
- 2 tsp lemon juice
- 1 tsp vanilla extract
- optional toppings: fruit, nuts, chocolate
Instructions
Crust
- Combine all crust ingredients in a blender or food processor until fine crumbs are formed. Press into 12-16 non-stick mini muffin tins.
- Place in the freezer while making the filling.
Filling
- Combine all filling ingredients in a blender or food processor until mixture is completely smooth, stopping to scrape down the sides as needed. This will likely take around 5 minutes.
- Pour the filling into prepared mini muffin tins, over the crust. Toppings may be added now or when serving.
- Return to the freezer and freeze for at least 2 hours. Serve right out of the freezer, if these are left at room temperature they will get too soft.
- Store leftovers in the freezer.
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Note from the chef:
- This can also be made in a pie or tart pan and served as slices.
