These little bars of chocolate, banana and caramel cheesecake perfection were created for us by Rhiannon from @rhi.wellness. They are made with natural, wholefood ingredients including our certified organic frozen banana, and they are heavenly! Make sure you check out Rhiannon's Insta page if you're looking for some delicious foodie inspiration both savoury and sweet!
Recipe: (makes 15 bars)
Ingredients
Base
1 cup almonds
1 cup desiccated coconut
1/2 cup dates (soaked)
3 tbsp cacao powder
2 tbsp rice malt syrup
Banana cheesecake
300g raw cashews (soaked)
1/2 cup coconut cream
1/4 cup coconut oil (melted)
1/3 cup maple syrup
1 tbsp lemon juice
1 tsp vanilla extract
1 cup oob organic frozen banana
Pinch of turmeric for colour (optional)
Caramel drizzle
1/2 cup dates (soaked)
1 tbsp coconut oil (melted)
2 tbsp tahini
2 tbsp rice malt
1/2 tsp vanilla extract
Method
Soak dates and cashews for at least 20 minutes prior in hot water.
Base
In a food processor blend all base ingredients together until it forms a sticky dough. If your dough isn’t sticky enough to bind together, add a couple more dates.
Press the dough into the bottom of a silicone mould and set in the fridge while you prepare the cheesecakes
Cheesecake
Blend the raw cashews, coconut cream, maple syrup, lemon juice, coconut oil, banana, turmeric and vanilla together in a high-speed blender until smooth and creamy.
Pour the mixture into the cupcake moulds and let freeze for at least 4 hours
Caramel
Blend all ingredients in a high-speed blender. Remove the cheesecakes from moulds and drizzle the caramel over top.
Garnish with popcorn (optional)
Store cheesecakes in freezer. Store in fridge 1 hour prior to serving.
