This dessert ticks just about every box. It’s raw, gluten free, dairy free, cane sugar free, vegan AND paleo friendly. Finally – a dessert that everyone can agree on!
The recipe came about during preparations for one of my Gluten Free High Teas last Mothers Day.
I’ve been a little obsessed with the idea of raw-ifying a banoffee dessert since watching the scene in Love Actually where Keira Knightly (who I have a MASSIVE lady crush on!) is eating a banoffee pie. So I called my wonderful friend and kitchen assistant Shanti, and asked if she’d be up for a day of dessert experimentation… to which of course she said yes (many a fun day has been spent in my kitchen rocking 2 high speed blenders, a food processor, and a helluva lot of raw cashews). And that’s the reason this dessert is called “Epic” since it’s one of her favourite words to use when describing delicious food.
So we set about creating layers of raw deliciousness, and here’s the result. Don’t be put off by the long list of ingredients – each layer is actually quite easy. Just take it step by step and you won’t get overwhelmed.
For this recipe you will need a 22cm springform tin. Don’t stress if your tin is a little larger or smaller in diameter – it will still work just fine – it just means your cheesecake will be a little higher or lower once it’s done.
Thank you SO very much to the wonderful Amber Melody from The Beautiful Lens, who came over and styled this shoot and took the wonderful photos that you see.
Here’s what Amber wrote on her blog:
“I was at Sparrow – all hail Bangalow Sparrow coffee – one morning about a year ago and randomly started talking vegan / gluten free cakes with the barista. His name was James and after our chat he told me I should connect with his wife, Jules. He scribbled her web address on a napkin and off I went. A few months later, after bonding over old labradors on Instagram, Jules and I finally met up. We had both attended the ProBlogger conference on the Gold Coast with a few other local bloggers and creative entrepreneurs, and our little group started meeting for irregular-but-theoretically-weekly coffee fixes.
We got on well, and it seemed natural that we would eventually collaborate!”
Yay for talented friends and collaborations! Make sure you check out Amber’s blog for fashion, travel, photography, and of course, cake!
1 cup raw macadamias
1 cup desiccated coconut
1-2 tsp virgin coconut oil, liquid
2 large bananas
2 tbsp lemon juice
3/4 cup coconut cream
1/2 cup coconut nectar
1/2 cup virgin coconut oil, liquid
1 1/2 cups raw cashews, soaked in water for 2 hours and then drained
3/4 tsp vanilla powder
1 cup raw almonds
6 medjool dates, seeds removed
6 tbsp raw cacao powder
1 tbsp coconut nectar
3/4 cup raw almonds
1/2 cup maple syrup
50g cacao butter, melted gently in a double boiler over a low heat
1/4 cup virgin coconut oil
1/4 tsp vanilla powder
6 medjool dates, seeds removed
2 tbsp almond milk
A handful of goji berries and edible flowers, to serve
Let’s do this!
Using a food processor with an “S” blade, process the macadamias and desiccated coconut until they resemble a fine biscuit-like crumb.
Add 1 tsp of the coconut oil and process until slightly sticky. If the mixture is not coming together, add the other tsp of coconut oil and process again.
Press the mixture into the bottom of your springform tin.
Slice your banana lengthways into thin strips, brush with lemon juice, and then lay them on top of your base, so that it’s fully covered.
Next, pop all the ingredients for your filling into a high speed blender (or food processor) and blend until silky smooth. Pour over the banana layer, tap the tin gently to remove any air bubbles, cover and pop into the freezer for 2 hours.
To make the choc balls, use a food processor and process the almonds until they reach a fine powder.
Add the dates, cacao powder and coconut nectar and process until it becomes a fudge-like consistency.
Roll into balls of various sizes, ranging from 1cm to 3cm in diameter.
Once the cheesecake has set hard, make the toffee sauce. Blend or process your almonds until they reach a nut butter-like consistency. Add all other ingredients and blend until smooth.
Spoon or pipe dollops of the toffee sauce onto the cake, and use it to stick the choc balls in place.
Garnish with goji berries and edible flowers.
Keeps in the freezer for up to 6 weeks. Defrost for about 15-20 mins prior to serving.
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