Banana Chocolate Creamed Cashew Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Banana Chocolate Creamed Cashew Cake

1. Raw cashews - 3 cups
2. Almonds - 1 cup
3. Pecans - 1 cup
4. Medjool dates, pitted - 4
5. Coconut oil, melted - 2 teaspoons
6. Cocoa powder - 2 teaspoons
7. Salt - ¼ teaspoon
8. Banana, coarsely chopped - 4 cups
9. Ground cinnamon - 2 teaspoons
10. Ground nutmeg - 1 teaspoon
11. Vanilla extract - 1 teaspoon
12. Coconut oil, melted - ¾ cup
13. Chopped vegan dark chocolate - ½ cup
14. Coconut milk - ¼ cup

How to cook deliciously - Banana Chocolate Creamed Cashew Cake

1. Stage

Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.

2. Stage

Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.

3. Stage

Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.

4. Stage

Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.