I made this. It was supposed to be a vegan substitute to cheesecake. It isn’t. Be under no illusion, nuts and banana are not a direct substitute for cheesecake, whatever people tell you.
But.
It’s so delicious, and a wonderful healthy alternative pudding. I’m a fan.
Makes a whole “cake”
Crust
- 1/4 cup almonds
- 1/2 cup oats
- 1/4 cup dedicated coconut
- Splash almond milk
Blend. Spoon out into your cake tin and flatten down as firm as possible.
Middle layer
- 3 x frozen bananas
- Pack frozen raspberries OR 2 x cups cherries OR plums OR fruit of your choice (the more watery the fruit, the more ice-like this layer will be)
Blend until smooth. Pour out over first layer and make smooth.
Keep the tin in the fridge between layers, it’ll help to keep them separate.
Top layer (not cheesecakey, but soft yummy nuttyness)
- 2 cups cashews (soaked overnight)
- 2 x frozen bananas
Blend and pour out over the second layer.
Cover, and put in the freezer for 4 hours.
If you’re not going to scoff the lot right away then make sure to cut it up into pieces before keeping in the freezer for treats. This’ll mean you always have some to hand!
I might get some right now. Yum.
The Clean Menu 