Monday, 23 June 2014

Raw Vegan Banana Blueberry "Cheesecake"

Makes one 20cm diameter cake

1 cup oats
1 cup nuts (I used half pecans half almonds)
1 cup medjool dates
1 tbsp melted coconut oil
Pinch of salt

Blend the oats and nuts until almost like a flour, then add the rest of the ingredients and blend until combined and sticky. Then press into a spring-form tin lined with cling film. Place in the fridge while you make the rest.

Banana layer:
2 cups cashews
3 bananas
1/4 cup melted coconut oil
1/4 cup rice malt syrup (or other liquid sweetener)

Blend the cashews until flour-like, then add all the other ingredients and blend on high power until smooth and creamy. Smooth 3/4 of the mixture on top of the crust and freeze

Blueberry layer:
1/4 of the banana layer
2 cups frozen blueberries

Blend together and smooth on top of the banana layer. Freeze for at least a few hours, then top with fresh blueberries and mint leaves!


  1. Very delicious recipe! What are the measurements for the tin pan?

    1. This comment has been removed by the author.

    2. It's 20 cm, I just saw it at the top of the post. Oops.