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
Method:
- 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.
- 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.
- 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.
- Put back in the freezer for 1/2 hour.
- Enjoy! You can store the cheesecake in the fridge.
