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Nom Banoffee Popcorn Cheesecake



1/3 cup flaked almonds
1/4 cup dates
1 tsp coconut oil
Handful NOM cinnamon maple popcorn


1 1/2 ripe bananas
Heaped 1/3 cup cashew nuts 2 tbsp coconut oil
1 tbsp almond butter
1 tbsp honey

Caramel sauce:

1 tbsp almond butter
1 tbsp honey
Almond milk
More popcorn to garnish


  • To make the base, pop the almonds, dates and coconut oil into a food processor and blend until well combined. You want the mixture to be slightly sticky and hold together.
  • Add in the popcorn and blend again for a few seconds. Transfer this into the base of a small cake tin (about 5-6 inches) and firmly press into the base.
  • Leave this in the freezer to firm, whilst you prepare the filling.
  • Combine the banana, cashews, coconut oil, honey and almond butter in a good processor and blend until completely smooth and creamy.
  • Pour the filling over the base and leave this to set in the freezer for 4 hours.
  • For the caramel sauce topping, mix the almond butter with the honey and gradually pour in a little almond milk until you’re left with a thick, but spreadable caramel sauce.
  • Remove the cake from the tin and spread the caramel sauce over the top. Garnish with more popcorn and serve.

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