Chocolate PB Banana Vegan Cheesecake

Last weekend I went to visit my sister and fam and brought along this dish for dessert.  These cashew based vegan cheesecakes are a big hit with my family and any gathering I have ever brought one too.  I like to try new combinations of flavours and this time I went for a classic combo peanut butter and chocolate with a hint of banana.  Here are some of the others I’ve tried raw cashew dreamcake, Chocolate Orange Pomegranate Swirl and Chocolate Raspberry.

Chocolate PB Banana Vegan Cheesecake

Crust

1 cup walnuts

½ cup unsweetened dried coconut

2 tbsp cacao powder

2 tbsp maple syrup

pinch of sea salt

Cheesecake Layer

1 cup cashews, soaked overnight and drained

1/3 cup all natural peanut butter

1 small banana

½ lemon, juiced

1 tbsp coconut oil

1 tbsp maple syrup

½ tsp pure vanilla extract

water, as needed

Chocolate Top Layer

2 tbsp coconut oil

2 tbsp cacao powder

1 tbsp pure maple syrup

pinch of sea salt

Grind up walnuts and then combine all of the crust ingredients and press into a parchment paper lined pan.  In a food processor or blender combine all of the cheesecake layer ingredients and blend until smooth, if the mixture is too thick add some water a little bit at a time.  Pour cheesecake mixture over crust and put into freezer.  In a small saucepan, melt the coconut oil and maple syrup together over low heat.  Add in cacao and salt and whisk together.  Pour chocolate layer overtop of cheesecake and return to freezer.  Take out about 15 minutes before serving.

Hope everyone is having a great weekend! xo