0,00 GBP

No products in the basket.

Raw coconut cheesecake bars with rum flambe bananas

Stove top meal

Latest Recipes

Raw coconut cheesecake bars with rum flambe bananas

Vegan, Vegetarian
Not only is this recipe delicious and full of flavour, it's a no-bake recipe too. No oven required. Be careful not to set your van on fire with this one though, may require some outdoor cooking!
5 from 1 vote
Stove top meal
Prep Time 10 mins
Chilling time 12 hrs
Total Time 12 hrs 10 mins
Course Baking, Dessert
Servings 8
Diet Vegan, Vegetarian

Equipment

  • Blender
  • Fridge

Ingredients
  

  • 1 cup Pitted medjool dates
  • 1 cup Walnuts
  • 1/4 tsp Salt
  • 1/3 cup Coconut oil
  • 1 cup Cashews
  • 1 Full fat coconut milk
  • 3 tbsp Cornflour
  • 2 tbsp Maple Syrup
  • 2 Banana
  • 2 tbsp Vegan margarine
  • 1/4 cup Brown sugar
  • 1/2 cup Dark rum
  • 1 tsp Vanilla extract

Instructions
 

For the base

  • First pit cashew nuts in a bowl, boil kettle and pour over cashews. Leave to soak for 2-4 hours. To make the base – Line a 9 inch cake pan. Put medjool dates, coconut oil, salt and walnuts in a food processor and pulse untill fully combined. Pour into lined cake pan, press down with damp fingers to evenly cover the bottom. Leave to chill for 1 hour.

For the cheesecake

  • To make the coconut cheesecake– drain cashew nuts and pat dry. Add coconut milk, vanilla extract, maple syrup ( add more if you desire) and cashews to a blender. Blitz untill smooth. Tip into a medium pan and heat gently over medium heat. Add cornflour a tablespoon at a time whisking in-between well. Heat gently until you have a very thick consistency. Pour this over chilled cake base and give a wee shake to even out. Leave to chill until firm.

For the bananas

  • This needs to be done either outside or in a space that is not near anything flammable! Be careful.– slice bananas anyway you want, I sliced them into discs. Add margarine to a large non stick fry pan, add brown sugar and stir until sugar is dissolved. Add bananas, cook for 2 mins each side. Take pan off the heat, and pour rum into it from a measuring jug. Return to heat and stand back. Shake pan to ignite rum, it will be a big flame but this will die down, leave until alcohol has burned off, shake pan again to coat bananas and cook untill glazed. Leave to cool for a bit.Top chilled cheesecake with bananas and serve immediately 👌

Nutrition

Calories: 448kcalCarbohydrates: 40gProtein: 6gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 101mgPotassium: 427mgFiber: 4gSugar: 27gVitamin A: 183IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Keyword cheesecake, coconut, dessert, gluten free, raw, vegan
Tried this recipe?Let us know how it was!

If you liked this, you may like these…

- Advertisement -spot_img

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

[wprm-recipe-hack]

Recipe Categories

Inspiring the Van Life community with great recipes and food, cooked by real Van Lifers in their vans.

Follow us for regular recipes, nutrition, events and competitions.

Latest Featured Vanlifers

- Advertisement -spot_img
- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img