Raw sugar-free chocolate, banana and peanut butter cheesecake

Recipe from: 28 June 2016
Sugar-free, chocolate, banana, peanut butter, chee

Ingredients 14
Servings 6
Time 2h25

Ingredients

  • Crust:
  • 3/4
    cup
    rolled oats
  • 2/3
    cup
    desiccated coconut
  • 1/2
    cup
    Medjool dates, pitted
  • 1/4
    cup
    macadamia nuts
  • 2
    Tbs
    water
  • Filling:
  • 1 1/2
    cup
    bananas, chopped
  • 1/2
    large avocado
  • 3
    Medjool dates, pitted
  • 6
    dried prunes, pitted
  • 2
    Tbs
    sugar-free peanut butter + extra
  • 2
    Tbs
    coconut oil, melted
  • 1
    Tbs
    cocoa powder
 

Method

 

For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray. Press the mixture into the tin to form an even layer.

For the filling, place everything in a food processor and blend until smooth. Spread this over the crust and smooth it out. Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife. Refrigerate for at least 2 hours or overnight before serving in slices.

Tip:

You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.


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Read more on: recipe  |  cheesecake  |  banana  |  chocolate  |  peanut butter
 

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