The irony of this recipe is that there is no cheese in this magnificent cake. If you are a lover of cake and you love bananas and coconut toffee, then this recipe is greatly meant for you. It’s not that difficult to make due to the fact that it is highly straightforward and easy to master.
Here it is :
Serves: 1 large cheesecake
- 1¼ cup almond flour
- 3 tbsp. Ghee
- 2 tbsp. Maple syrup
- 4 tbsp. Honey
- 1 tspn. Vanilla extract
- 2 cups cashews
- 2 bananas
- 1 lemon
- 1 can coconut milk
Step 1: Mix the almond flour, ghee, maple syrup and vanilla extract in a bowl and stir properly till you get a solid paste.
Step 2: Spread a parchment paper on a pan and spread the paste on it (ensure its flat and smooth). Place in an oven at 350°F/175°C and cook for 15 minutes.
Step 3: Boil the cashew nuts for 20-25 minutes in hot water.
Step 4: Take out the paste from the oven and leave it to cool. Chop up 2 bananas, squeeze in some lemon and add the ghee and honey. Stir properly.
Step 5: Sieve out the water from the cashew nuts and add them to the bowl containing the bananas, ghee and honey. Blend it all up till it’s smooth and nice. Mix it together with already baked content from the oven(ensure it’s smooth enough)
Step 6: Place the content into a refrigerator till it’s frozen.
Step 7: Pour the coconut milk into a pan, add 2 tbsp ghee, 2 tbsp honey, 1 tbsp vanilla extract. Mix properly and leave to simmer for 30 minutes. After 30 minutes, stir again for 10 minutes.(coconut toffee)
Step 8: Add the coconut toffee to the content from the refrigerator without stirring. Place it back to the refrigerator and freeze again for an hour.
Step 9: Add a can of cold coconut milk, 4 tbsp maple syrup and ½ tspn vanilla in a bowl and stir thoroughly to make cream.
Step 10: Chop up some bananas and use that as a topping for the cheesecake in the refrigerator. Now add the cream to the cake (also as a topping) and sprinkle some cocoa on it.
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