bananapeanutbutter cheese

Servings 6

Ingredients

Crust:

¾ cup rolled oats

⅔ cup desiccated coconut

½ cup Medjool dates, pitted

¼ cup macadamia nuts

2 Tbs water

Filling:

1½  cup bananas, chopped

½ large avocado

3 Medjool dates, pitted

6 dried prunes, pitted

2 Tbs sugar-free peanut butter + extra

2 Tbs coconut oil, melted

1 Tbs cocoa powder

Method

  • For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray. Press the mixture into the tin to form an even layer.
  • For the filling, place everything in a food processor and blend until smooth. Spread this over the crust and smooth it out.
  • Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife.
  • Refrigerate for at least 2 hours or overnight before serving in slices.

    Tip: You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.

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