Chocolate Banana Cheesecake
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Chocolate cheesecake - need we say more? Oh wait, this one's vegan too being both gluten and dairy free. You can enjoy this lower fat alternative courtesy of Pamela.
Chocolate Banana Cheesecake
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- Prep Time
- Serves 6-10 approx (depending on portion size and how much self-discipline and exceptional restraint you can muster)
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- Cook Time
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- Serving
Ingredients
For the base
- 75g rolled oats
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 tablespoon nut butter
For the cheesecake filling
- 1 x tub Bute Island Creamy Sheese - Original
- 1 large banana
- 3 tablespoons cacao or cocoa powder
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the raw chocolate drizzle
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 2 tablespoons cacao or cocoa powder
Directions
- First make the base: Place the oats in a bowl. Gently melt the coconut oil, maple syrup and nut butter then pour in and mix to form a flapjack mixture.
- Press into the base of a 12cm loose-bottomed cake tin, set aside.
- Now make the filling: Simply place all of the ingredients into a blender and whizz up until thick and smooth. Pour this over the base and spread out evenly. Freeze for at least 4 hours.
- Make the raw chocolate drizzle: Gently melt the coconut oil and maple syrup then whisk in the cacao/cocoa powder to form a sauce.
- Remove the cheesecake from the freezer and remove from the tin and drizzle over. Either slice up and serve or place back in the freezer until ready.
You will need
THESE SHEESE PRODUCTS
You will need
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