Raw banana-tahini-chocolate cheesecakes

Raw cupcakes banana, tahini, chocolate

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!

Recipe banana-tahini-chocolate cheesecakes
Ingredients (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.

Drain the cashews and blend them until creamy. Add the bananas, water and coconut oil and blend until smooth.
Separate this mixture in three servings.
Put 1 serving in the blender and add the vanilla essence, cinnamon and 30 ml (1/8 cup) unsweetened almond milk. Blend well and divide over the muffin tins. Set them in the freezer while you prepare the next layer.
Put the next serving in the blender and add the tahini and another 30 ml unsweetened almond milk. Blend until well mixed and put the layer on top of the vanilla/cinnamon layer. Set aside in the freezer again while you make the last layer.Put the last serving in the blender, add the raw cacao and the last 30 ml almond milk. Blend and top the muffins with this chocolate layer.
Put the muffins in the freezer overnight or for at least 2 hours.
Take them out of the moulds 1 hour before serving and put them in the fridge to soften. You can top them with cinnamon and raw cacao nibs before serving. As always, I’d love to see your creations on Instagram, so don’t forget to tag me (@anne_travel_foodie) when you post your pictures.
banana tahini chocolate cupcakes
Raw  chocolate banana cheesecake

Got some tahini left-over?
You might also like my recipe for spaghetti with tahini.


Leave a Comment

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..

Anne Travel Foodie