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.
