These banana-tahini-chocolate ‘cheesecakes’ might be the healthiest and the tastiest cheesecakes you’ve ever eaten!
They are vegan, raw, sugar free, fat free, gluten free, wheat free and dairy free. Can you believe it?
These 4 layer cheesecakes have a date/hazelnut base, a banana layer, a tahini layer and a chocolate layer. I hope you like them as much as I do!
Below is the recipe for 10 cheesecakes:
170 gram (1 1/4 cup) cashews (soaked overnight)
85 gram (3/4 cup) roasted hazelnuts (or other nut)
85 gram (1/2 cup) fresh dates
2 small bananas (or 1,5 large bananas)
3 table spoons coconut oil, melted
30 ml (1/8 cup) water
1 tsp vanilla essence
1 tsp cinnamon
3x 30ml (1/8 cup) unsweetened almond milk
1 tbs raw cacao
2 tbs tahini (or nut butter if you prefer)
Put the hazelnuts in a blender or food processor and whiz until crumbled. Add the dates and blend until the mixture is sticky.
Put the base in the muffin molds. Set to cool while making the next layer.
Separate this mixture in three servings.
Put the muffins in the freezer overnight or for at least 2 hours.