Name: Banana Chocolate Creamed Cashew Cake
Prep time: 20 min
Total time: 4 h 50 min
Yield: 1 9-inch cake
Ingredients: 3 cups raw cashews; 1 cup almonds; 1 cup pecans; 4 Medjool dates, pitted; 2 teaspoons coconut oil, melted; 2 teaspoons cocoa powder; ¼ teaspoon salt; 4 cups banana, coarsely chopped; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon vanilla extract; ¾ cup coconut oil, melted; ½ cup chopped vegan dark chocolate; ¼ cup coconut milk

Directions

Step 1

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

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Step 2

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.
Step 3

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.
Step 4

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.

Cook's Note:

Chopped vegan dark chocolate can be substituted with vegan dark chocolate chips, if desired.

Nutrition Facts

Per Serving:

584 calories; protein 10.1g; carbohydrates 39.2g; fat 47.1g; cholesterol 0.4mg; sodium 269.8mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts