Hi friends! How’s your week going? The weather is perking up around here after several gloomy rainy days. I don’t mind a rainy day here and there, in fact it’s the perfect excuse to stay cozy inside with mugs of tea while puttering around and experimenting with new recipes, but I do love my regular walks along the ocean. This afternoon I got out for a long walk in the sunshine with Grace (my mom’s puppy – I’ll share her pic further in the post).
Today I have a delicious raw vegan banana cream cheesecake recipe to share with you along with several smoothies that I’ve whipped up for breakfast lately, and some exciting news. The cheesecake and the news go hand in hand so I’ll start there.
As I mentioned in my previous post, last week I had the opportunity to film 2 recipe segments with a local television station called, Shaw, for a show called Community Producers. It’s airing this week and the video is up on Youtube so I can share it with you! In the video I’m making the banana cheesecake – and let me tell you, I’m swimming in the cheesecake right now because I had to make 2: one to have finished for the segment and the other I made on camera. It was such a fun experience, and I was so grateful that they came to film in MY kitchen. It sure made my life easier to not have to haul all my stuff elsewhere. It was like having my very own show! … One day! These are the steps.
I hope you’ll check it out. I’m really happy with how they filmed and edited it. Its 10 steps beyond what I do with my Youtube videos lol.
And here’s the written recipe. This makes a thick 7″ or slightly thinner 8″ cake depending on what pan you want to use. The crust in the video will do a 9″ cake, or a thick 7 or 8″ – use as little or as much as you want. I’ve adjusted the crust here for a 7″ pan.
Raw Vegan Banana Cream Cheesecake
- 3/4 cup almonds, hazelnuts, or cashews (or combo)
- 1/2 cup shredded coconut
- 1/3 cup raisins
- 1-2 teaspoons water, as needed
- 1 1/2 cups mashed banana (yellow, NOT spotted)
- 1 cup cashew pieces
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice
- 1/3 cup maple syrup
- 2 tablespoons water
- 1/2- 1 teaspoon turmeric
- 1/3 cup melted coconut butter
- 3/4 cup melted coconut oil