Vegan Banoffee Cheesecake

A nutty biscuity oat and date base, the most creamy yet perfectly sliceable toffee cashew date cheesecake layer topped with lots of fresh banana slices and a generous drizzle of caramel sauce!

Ingredients:

Base:

• 100g almonds
• 75g oats
• pinch of salt
• 150g dates, pitted
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup

Caramel cheesecake layer:

• 200g cashew nuts
• 400g full fat coconut milk
• 100g coconut oil, melted
• 300g dates
• 5 tbsp lemon juice
• 1 tsp vanilla extract
• pinch of salt
• 2 ripe bananas

Caramel drizzle:

• 100g dates
• 125ml soy milk
• 15g coconut oil, melted
• 1 tsp vanilla extract
• pinch of salt

Method:

Fot the base: Toast the almonds on a medium heat in a frying pan (no oil or fats) Then place the almonds, oats, salt, dates, coconut oil and maple syrup in a food processor or blender and pulse until you have a sticky crumbly mixture that holds together if you pinch it between your fingers.

Firmly press the mixture into a round loose bottom cake tin and pop it in the fridge.

For the caramel cheesecake layer: Either soak the cashew nuts for at least 3 hours or over night or cook them in water for 5 minutes until they soften.

Place the cashew nuts, coconut oil, coconut milk, dates, lemon juice, vanilla extract and salt in the blender or food processor and blend until smooth and creamy. Depending on your blender you might have to scarp down the sides and stir the mixture a few times.

Pour the cheesecake mixture on top of the cake base and pop it back in the fridge and let the cake set overnight.

When the cheesecake has firmed up, make the caramel drizzle by adding the dates, soy milk, coconut oil, vanilla extract and salt to a blender and blitz until smooth and creamy.

Cut the bananas into slices and top the cake with the banana slices and generous drizzle of the caramel sauce. You can transfer the caramel sauce to a pipping bag or use a spoon.

Enjoy!!!