This cheesecake is absolutely delicious and I keep going to the fridge to take bites of it. Yummy! Not too sweet and perfect chocolate taste. This cheesecake is not hard to make but I do recommend a good blender so that the cashews blend well and grind up. With my blender I had to use a spoon to mix up the cashew mixture so that it blended properly but that's ok it'll just take a few blends to grind the cashews. Here is the recipe, enjoy
Crust
1 cup of almond flour
1/3 cup of palm shortening
1/2 cup of coconut sugar
1 tsp of vanilla
Filling
2 1/2 cups of cashews soaked overnight or more than 4 hours
4 tbsp of coconut milk
1/2 cup of chocolate chips
1 tbsp of honey
Topping
3 bananas sliced
Preheat oven to 325. Place all the crust ingredients into a stand up mixer and mix well until the mixture looks crumbly and its all combined with the palm shortening. Pour the mixture into a 9x9 springform pan. The pan should be closed. Spread the mixture evenly and flat with a spatula. Place in the oven for 18 minutes. Fill a saucepan with water 1/4 of the way up. Place a heat proof bowl on top but not touching the water. Place the chocolate chips and coconut milk in the bowl. Let it melt. Do not let the water boil. To make the filling rinse the cashews under water. Place the cashews in a blender with the melted chocolate and honey and blend until they are ground up. Use a spoon to stir the mixture when the blender is off so that the cashews are ground properly and the mixture can move around in the blender. I had to do this a few times like I mentioned above. Once the crust is cooked let it cool for ten minutes. Then spoon the cashew mixture on top of the crust and spread it evenly with a spatula so that its flat and smooth. Place in the freezer for 45 minutes. Take out of the freezer after 45 minutes and unlock the springform. I leave the cheesecake on the glass and place on my cake holder. Place the banana slices all over the top of the cheesecake in circles. You can place the cake in the fridge until your ready to serve it. Enjoy.
Crust
1 cup of almond flour
1/3 cup of palm shortening
1/2 cup of coconut sugar
1 tsp of vanilla
Filling
2 1/2 cups of cashews soaked overnight or more than 4 hours
4 tbsp of coconut milk
1/2 cup of chocolate chips
1 tbsp of honey
Topping
3 bananas sliced
Preheat oven to 325. Place all the crust ingredients into a stand up mixer and mix well until the mixture looks crumbly and its all combined with the palm shortening. Pour the mixture into a 9x9 springform pan. The pan should be closed. Spread the mixture evenly and flat with a spatula. Place in the oven for 18 minutes. Fill a saucepan with water 1/4 of the way up. Place a heat proof bowl on top but not touching the water. Place the chocolate chips and coconut milk in the bowl. Let it melt. Do not let the water boil. To make the filling rinse the cashews under water. Place the cashews in a blender with the melted chocolate and honey and blend until they are ground up. Use a spoon to stir the mixture when the blender is off so that the cashews are ground properly and the mixture can move around in the blender. I had to do this a few times like I mentioned above. Once the crust is cooked let it cool for ten minutes. Then spoon the cashew mixture on top of the crust and spread it evenly with a spatula so that its flat and smooth. Place in the freezer for 45 minutes. Take out of the freezer after 45 minutes and unlock the springform. I leave the cheesecake on the glass and place on my cake holder. Place the banana slices all over the top of the cheesecake in circles. You can place the cake in the fridge until your ready to serve it. Enjoy.