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Raw banoffee cheesecake

This raw and much healthier twist on the original banofee tastes just like the real deal! It literally takes 15 minutes to prepare and is good in the fridge for a few days (if it lasts that long). It’s gluten free, vegan and refined sugar free but PACKED with flavour!

You’ll need; 

BASE

  • 6 – 8 original or protein nom bars, crumbled into a lined springform tin.

CHEESECAKE

  • 2 x ripe bananas
  • 200g cashew nuts (soaked in water for a few hours to soften)
  • 50g dates (you can also soak these with the cashews)
  • 4 x table spoons of maple syrup
  • 40g cacao butter (or oil)
  • A handful of dark chocolate (we used ombar buttons)
  • 1 tsp vanilla extract

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Method: 

  1. Crumble the nom bars (you can whizz them in a food processor) and lay them into the bottom of the lined tin. Make sure that you pack it down tightly. Put this in the freezer for 10 minutes.
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  2. Put the bananas, cashew nuts, dates, maple syrup, cacao butter (or oil) and vanilla extract in a food processor and blend until smooth and creamy.
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  3. Add the cheesecake topping to your nom bar base and top with your choice of chocolate – we used ombar buttons, but you could easily grate some on top.
  4. Put back in the freezer for 1/2 hour.
  5. Enjoy! You can store the cheesecake in the fridge.img_1565

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