- 3 cups raw cashews
- Crust:
- 1 cup almonds
- 1 cup pecans
- 4 Medjool dates, pitted
- 2 teaspoons coconut oil, melted
- 2 teaspoons cocoa powder
- 1/4 teaspoon salt
- Filling:
- 4 cups banana, coarsely chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3/4 cup coconut oil, melted
- Topping:
- 1/2 cup chopped vegan dark chocolate
- 1/4 cup coconut milk
- Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
- Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
- Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
- Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.
08/05/2019
recipepes.com
banana chocolate creamed cashew cake, recipe
PT15M
PT1H
5
455 calories
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