Banana Chocolate Creamed Cashew Cake

Prep Time:
20 mins

Additional Time:
4 hrs 30 mins

Total Time:
4 hrs 50 mins

Servings:
12

Yield:
1 9-inch cake

Ingredients

Crust:

1 cupalmonds
• 1 cuppecans
• 4 Medjool dates, pitted
• 2 teaspoonscoconut oil, melted
• 2 teaspoonscocoa powder
• ¼ teaspoonsalt

Filling:

4 cupsbanana, coarsely chopped
• 2 teaspoonsground cinnamon
• 1 teaspoonground nutmeg
• 1 teaspoonvanilla extract
• ¾ cupcoconut oil, melted

Topping:

½ cupchopped vegan dark chocolate
• ¼ cupcoconut milk

Directions

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.

Cook's Note:

Chopped vegan dark chocolate can be substituted with vegan dark chocolate chips, if desired.

Nutrition Facts (per serving)