Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes Banana Chocolate Creamed Cashew Cake 5.0 (3) 3 Reviews 2 Photos A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free... and yet still delicious, smooth, and sweet. Submitted by Samantha Published on June 8, 2018 Save Rate Print Share Close Add Photo 2 Prep Time: 20 mins Additional Time: 4 hrs 30 mins Total Time: 4 hrs 50 mins Servings: 12 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 3 cups raw cashews Crust: 1 cup almonds 1 cup pecans 4 Medjool dates, pitted 2 teaspoons coconut oil, melted 2 teaspoons cocoa powder ¼ teaspoon salt Filling: 4 cups banana, coarsely chopped 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract ¾ cup coconut oil, melted Topping: ½ cup chopped vegan dark chocolate ¼ cup coconut milk Directions Soak cashews in a bowl with water to cover, 3 hours to overnight; drain. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 584 Calories 47g Fat 39g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 584 % Daily Value * Total Fat 47g 60% Saturated Fat 18g 91% Cholesterol 0mg 0% Sodium 270mg 12% Total Carbohydrate 39g 14% Dietary Fiber 6g 23% Total Sugars 17g Protein 10g 20% Vitamin C 7mg 7% Calcium 62mg 5% Iron 3mg 18% Potassium 625mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.