If you are looking to truly impress your guests, this is the cake to do it – vegan, gluten-free, soy-free, and peanut-free, this cheesecake tastes like the real deal, despite being vegan.
If making this for Passover and you can’t find coconut cream, try making your own.
Adapted from Accidentally Crunchy
Vegan Banana Coconut Cream Cheesecake
Servings
10 Servings
Ingredients
- 1/2 cup medjool dates pitted and soaked
- 1 cup almonds or walnuts rinsed
- 1 cup shredded coconut
- 1/4 teaspoon sea salt or kosher salt
- 1¼ cup cashews
- 4 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 ripe banana
- ⅓ cup coconut cream TIP: put the can in the freezer for 20 min and then turn it over before opening – all the creamy fat will separate from the liquid for you so you get an extra creamy result
- ½ teaspoon vanilla
- Juice of ⅓ of a lemon about 2 tablespoons
- ⅛ teaspoon salt
- 2-3 tablespoons coconut cream
- 2-4 tablespoons chocolate chips
- Splash of maple syrup optional
Instructions
- Soak your cashews in water for 36 hours in advance.
- To prepare the crust, add the ingredients to your food processor and pulse at 30 second intervals for 1-2 minutes until well blended but still slightly mealy (this will give your crust a nice crunch)
- Press into a lined spring form pan, cover with parchment paper and weigh down with nuts or beans.
- Place in the fridge to set while you work on the filling.
- To make the filling: Drain the water from your cashews and add them to the food processor together with all your other ingredients.
- Pulse for 2-3 minutes until smooth (scrape down the sides of the bowl if necessary).
- Remove your crust from the fridge, pour the filling into the pan so it evenly covers the crust and set aside.
- For the chocolate drizzle, in a saucepan heat 2-3 tablespoons coconut cream (ignore the clear liquid. just take the creamy party) on the stove and remove from the heat. Add chocolate chips, starting with 2 tablespoons, and stir to help them melt. Add maple syrup to sweeten to taste. Stir as it thickens.
- Once the chocolate mixture has cooled for a minute, take a spoon and drizzle the chocolate around your cake (I attempted circles but you can do it as you wish).
- To create the webbed look, take a fork and gently drag it outwards from the center along the surface of the cake.
- Let sit in the freezer for 1 hour to set and then move to the fridge.
That crust should work, and if it is normally baked then yes you would bake it first and cool it before proceeding to add the filling.
Can I use a Passover pie crust for this which is made of almond flour and how do I do that? Do I bake it first?
Thanks,
you might need to make it yourself from coconut and water – http://www.joyofkosher.com/2012/03/diy-coconut-milk-with-step-by-step-photos/
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
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Twitter @joyofkosher
Where do you get kosher for Passover coconut cream?
Making this dessert, sounds amazing! Thanks for sharing!