Banana Chocolate Creamed Cashew Cake recipe
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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
Nutrition Info
- 583.6 caloriescarbohydrate: 39.2 gcholesterol: 0.4 mgfat: 47.1 gfiber: 6.4 gprotein: 10.1 gsaturatedFat: 18.1 gservingSize: -sodium: 269.8 mgsugar: 17.2 gtransFat: : -unsaturatedFat: : -
Directions Banana Chocolate Creamed Cashew Cake
Directions
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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.