These Banoffee cheesecakes are vegan, refined sugar free and wanting to get onto your table this festive season!
- 1 cup pitted medjool dates
- 1 1/2 cup raw pecans (plus a few for decor)
- 1/2 cup coconut flakes
- Sea salt to taste (about 1 tsp)
- 1 cup dates (NB that these are soft and gooey, if not give them a soak in hot water for 5 minutes)
- Boiling water to thin
- 1 1/2 cups raw cashews (soaked in boiling water for an hour)
- 1/2 cup date caramel
- 1 tsp vanilla
- 1/2 cup coconut cream
- 1/4 cup maple syrup (add more to taste if desired)
- 1Tbsp lemon juice
- Sliced banana for decor
- 6 unit muffin tray (I like silicone as it’s easier to remove the banoffees)
- food processor
- Cover the cashews in boiling water and allow to soak until soft for 1 hour.
- To make the base add 1 cup of dates to the bowl of the food processor and blend into small bits or until it forms a sticky ball.
- Add the walnuts and coconut flakes and pulse the machine until you have a sticky date dough. The ideal dough will hold together when squished between your fingers. If the mix is too dry add another date or two, if too mushy, add some more walnuts.
- Sprinkle in salt to taste and give the mixture a few pulses to mix it in.
- Divide the base into your muffin cups, pressing the base down with a spoon to make it nice and evenly compact.
- Next make your date caramel. Add the gooey or soaked dates to a food processor. Pulse the dates on low until broken into small bits.
- Next stream in hot water while the blender is on until a paste is made. You will need to scrape down the sides and encourage it to blend evenly. Be sure to add your water a bit at a time, just enough to form a paste – too much and it will be too liquidy. The amount will depend on your machine and the size/moistness of the dates. The texture you are going for is similar to tinned caramel (holds its shape on a spoon and is spreadable).
- Once complete, set aside half a cup of caramel for the cheesecake filling.
- Spoon the remaining caramel over the bases and pop the trays in the freezer while you make the cheesecake filling.
- To make the cheesecake filling, drain the cashews and place them in the food processor, along with the vanilla, coconut cream, reserved date caramel and lemon juice. Blend until you have a very smoothe, creamy puree.
- Taste your puree and add in your maple syrup until sweetened to your liking. Add salt to taste and give the mixture a final blend for a minute to ensure it’s super fine and smooth.
- Pour the filling into the muffin tins and freeze until needed.
- Before serving remove the banoffee cheesecakes from the freezer, push them from the mould and allow them to thaw in the fridge for 20-30 minutes to achieve the perfect texture. If your muffin tray is metal, allowing the cheesecakes to defrost will help with getting them out of the tin with a knife. If you really struggle, dip the bottom of the tray in hot water to help the cheesecakes slide out.
- Decorate with sliced banana and a few chopped pecans.
- Prep Time: 1 Hour soaking cashews
- Freezing time: 4 Hours, or overnight
- Cook Time: 30 minutes
- Category: Cakes
- Method: Blender
- Cuisine: Vegan
- Serving Size: 1
- Calories: 504.21kcal
- Sugar: 39.91g
- Sodium: 284.38mg
- Fat: 31.67g
- Saturated Fat: 8.47g
- Unsaturated Fat: 21.29g
- Trans Fat: 0g
- Carbohydrates: 55.44g
- Fiber: 6.08g
- Protein: 7.32g
- Cholesterol: 3.55mg
Keywords: Vegan Banoffee Cheesecakes