This delicious no bake and gluten free cake gets its sweetness from dates and banana instead of sugar. It's creamy just like a cheesecake.
Makes: 1 cake
40g cocoa power
200g pitted Medjool dates
1 tablespoon vanilla extract
360g raw cashews, soaked overnight in cold water and drained
1 1/2 teaspoons vanilla extract
165g frozen ripe banana
1 tablespoon fresh lemon juice
3 tablespoons water
40g cocoa powder
75g pitted Medjool dates
Preparation:20min › Extra time:2hours freezing › Ready in:2hours20min
In a food processor, blitz the walnuts to coarse crumbs. Add the remaining base ingredients and blitz until well incorporated. The mixture will be still quite crumbly.
Press about 200g of the base mix evenly into a 20cm round springform cake tin which has been lined with plastic wrap. Set aside.
Wipe out the food processor bowl then blitz the filling ingredients until well incorporated and smooth. Taste for sweetness and add more dates if necessary. Pour into the tin and smooth out using a wet spatula or spoon. Cover with plastic wrap and freeze 2-3 hours.