This one is for all the dessert lovers who want to have their cake and eat it too. A healthy raw banana cheesecake with goji berries, and without refined sugar. Yip, totally free from added sugar.
I’m experimenting more and more with the concept of raw desserts and I love that they are so simple to make, are not so precise, and are mostly guilt free.
Traditional cheesecake is high in fat, processed sugar and dairy, and doesn’t really have any note-worthy health benefits (sorry to break it to you). This healthy raw banana cheesecake, on the other hand, has a myriad of health benefits. Goji berries are little super berries filled with antioxidants and bananas are a great source of potassium. Coconut is an excellent source of healthy fat, and cacao is another superfood ingredient that provides antioxidants and minerals.
Not to mention this healthy raw banana cheesecake is DAIRY FREE, GLUTEN FREE, WHEAT FREE, EGG FREE (VEGAN), and FREE FROM PROCESSED SUGAR. I actually didn’t feel the need to add any sugar alternative either, as the sweetness from the fruit provides a perfectly sweet and balanced flavour.
This recipe makes enough for six mini muffin-sized cheesecakes. I was left with enough filling to make a few base-less cheesecakes too. You could absolutely make a large cheesecake using a springform pan. I prefer to portion control by using the muffin cases, but either works perfectly well.
- 9 Medjool dates, pitted
- ¼ cup shredded/flaked coconut
- 1 tbsp cacao powder
- 1 tsp cacao nibs
- 1 cup soaked cashews (see note)
- ¼ cup filtered water
- 1 tbsp red berry powder (like acai, or any other red berry powder)
- 1 tbsp lemon juice
- 3 tbsp coconut oil
- 1½ ripe bananas
- For the base, add to a clean food processor the pitted dates, coconut, cacao powder and nibs. Blend on high until the mixture forms a ball and is well combined.
- Press the mixture into silicone muffin moulds (or line normal moulds with baking paper). To make the base smooth use clean and damp hands or the back of a spoon to press the mixture down;
- Set aside in the freezer;
- For the filling, add to a clean food processor the soaked cashews, water, berry powder, lemon juice, coconut oil and banana. Blend on high until creamy and smooth;
- Pour the filling on top of the base inside the moulds and smooth the top with the back of a spoon;
- Cover and place in the freezer to set. Allow at least six hours for the cheesecakes to set.
- Remove from the freezer and allow to sit at room temperature for 10 minutes before serving. Store the cheesecake in the freezer.
Have you tried a raw or vegan cheesecake before?
If you are a fan of healthy, lower fat raw desserts then you can find more recipes here: