Now that Autumn is here and the cold weather is leaving the tip of my nose pink, I am craving indulgent naughty food. Long gone are my days of wearing skimpy outfits in the sun and cycling around Hossegor in search of vegan ice cream.
Luckily now I am back to having a kitchen I can use, this doesn’t mean I can’t have my can’t and eat it.
This recipe is really quick and easy to make and so delicious it won’t last long. Perfect for having the girls over with some coffee…. who am I kidding, definitely wine.
You could also make this raw but replacing the coconut milk in the base for coconut oil. However, I think the coconut milk and cooking the base gives a litter extra crunch which is one the main things I love about a cheesecake.
Lightly spiced with some ginger and nutmeg this is lovely little winter put to pop on the table.
Hope you enjoy! Don’t forget to share if you try it 🙂
- 1 ripe avocado
- 1 over ripe banana
- 1 cup cacao
- 1/2 cup maple syrup
- pinch salt
- 1/4 cup coconut milk
- 1 cup coconut oil
- 1 cup finely chopped dates
- 1 cup ground almonds
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup tapioca flour ( can substitute with arrowroot)
- 1/2 cup coconut milk
For the ganache, chop the banana and place all ingredients into a food processor. You may want to heat and melt the oil before hand.
Pulse on a medium setting until you have a thick even consistency.
For the base, ideally use a cake tin with removable base. Line with greaseproof paper.
In your blender, combine all the base ingredients and pulse into a coarse dough.
Pat the mix into the tin and back at 180 degrees for 15 minutes.
Once remove allow to cool. Remove the sides of the cake tine and cut around the edge of the greaseproof so it’s only underneath the base. Then put the tin back together.
When the base has cooled, empty the Ganache and use a spatula to make a nice rustic pattern.
Place in the freezer for 1 hours to set the oil.
Afterwards you can store in the fridge.
If freezing overnight it will take a little longer to thaw.