Raw chocolate almond butter and banana cream cheesecake

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I made this in an attempt to win a boy’s heart. It didn’t work, but at least I fell in love with this pie instead!

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Ingredients:

For the crust…

  • 1 cup pitted dates
  • 1 cup raw walnuts

For the filling…

  • 1 medium banana
  • 2 cups raw cashews, soaked overnight
  • ¼ cup almond butter
  • ¼ cup organic almond milk
  • ¼ cup maple syrup
  • 2 tbsp coconut oil
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract

For the topping…

  • 1 banana (sliced)
  • 2 tbsp raw cacao nibs

Directions:

  1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
  2. Press mixture into a springfoam pan or food storage container lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
  3. Place all filling ingredients (except cacao powder) in blender and blend until creamy in consistency. Pour half of the filling directly onto crust and smooth out evenly with a spoon. Place in freezer to set.
  4. Add cacao powder and continue blending. Feel free to add more cacao by the tablespoon if you prefer a richer chocolate taste. Pour rest of filling on pie.
  5. Slice banana into thin slices and layer along edge to create a border for presentation. Sprinkle cacao nibs all over.
  6. Let pie sit in freezer overnight.
  7. Remove pie from freezer for 1 hour, then slice. Place slices in fridge and let thaw for an additional hour. Take out immediately before serving.

Makes approximately 8 servings. Serve chilled.

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Banana Coconut Butter Tarts

By Megan Stulberg and Alexandra Courts

These little babies are gluten-free, vegan, low FODMAP, soy-free and no bake! Try our recipe to add something sweet to your next picnic, summer potluck or backyard BBQ. 

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Ingredients…

For the crust: 

  • 2 cups unsweetened shredded coconut 
  • 1/2 cup gluten-free graham cracker crumbs 
  • 1/2 cup raw pecans 
  • 1/4 cup melted Earth Balance soy-free “butter”

For the filling:

  • 2 bananas, ripe
  • 1 can regular coconut milk, chilled
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup corn starch
  • 1/4 cup 100% maple syrup 
  • 2 tbsp vanilla extract 
  • 2 tbsp raw cacao nibs 
  • 1 tsp salt 

Directions…

  1. Preheat oven to 350 degrees. 
  2. On a lined baking sheet, evenly spread out shredded coconut. Bake in oven for 4-6 minutes until lightly toasted and golden brown in colour. 
  3. In a large bowl, thoroughly mix together coconut, graham cracker crumbs, pecans and “butter”.
  4. Loosely line a cupcake tray with cling wrap. Scoop 1 tbsp of graham cracker mixture into each mould. Press down with fingers to ensure crust is tightly packed. Place in freezer for 20 minutes.  
  5. Blend all filling ingredients together until a thick and creamy consistency has been reached. Let chill in fridge for 15-30 minutes. 
  6. Remove crusts and filling from fridge. Pour filling into crusts. Top with additional graham cracker crumbs, toasted coconut, raw cacao nibs and pecan pieces. 
  7. Leave in fridge for an additional hour. 

Serve chilled and garnish with seasonal fruit.  Makes 12 small tarts. 

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