A wee while ago, Elle took me on a dinner date to a gorgeous veggie/raw/healthy pop-up place called Redemption. It was incredible. Our desert was probably the best part: a raw, vegan, lemony cheesecake. It quickly became clear we needed access to the stuff more frequently in our lives, so I agreed wholeheartedly to create it.
I was planning to make it just like the Redemption one: nutty base layer, creamy, lemony top layer. Simple. Then, one day, I had too many ripe bananas, and so THIS happened…!!
Raw Banoffee ‘Cheesecake’ Pie
(Gluten free, diary-free, refined sugar free, can-be-paleo, raw, really easy, goddamn tasty…)
1 1/2 cups raw almonds
1/2 cup gluten-free oats (switch for another 1/2 cup nuts for paleo)
1/3 cup dates
1 tbsp coconut oil
2 cups dates
1tbsp coconut oil
1-2tbsp maple syrup
Pinch sea/Himalayan salt
Banana cheesecake layer:
3 cups raw cashew nuts
3 medium ripe bananas
Juice 1 lemon
2tbsp maple syrup/raw honey
1. Soak the dates and cashews, (separately!): put the dates in a bowl and cover with boiling water. Leave to sit. Put the cashews in a pan of boiling water and let it sit at a rolling simmer whilst you make the base.
2. The base: blitz everything together in a food processor (I used the grinding blade in my nutribullet) until you get a crumbly, damp-sand kind of consistency. Press this into the base of 6 ramekins or a single 15cm(ish) pie dish.
3. Turn the heat off under the cashew nuts, drain the water and leave to cool.
4. The caramel: drain the water from the dates – they should have softened. Blend them up with the coconut oil and salt, adding a little maple syrup (and maybe a tbsp or two of boiled water) to create a smooth caramel-like paste. Layer this over the biscuit base and put the ramekins/ dish in the fridge to set whilst you make the cheesecake layer.
5. Blend all of the banana ‘cheesecake’ ingredients together, adding a tbsp or two of hot water to smooth the mix if necessary (careful, you don’t want it to become runny; it should be the consistency of cheesecake!).
7. WAAAAAHHH! It’s all gone?! Go back to step 1.
As a singer, yoga teacher and lover of all things tasty, I’m constantly reviewing my connection with my body – and, by extension, the food I eat. I got into cooking in my early teens, when creating the perfect brownie was the biggest life problem I faced. Now, after digestive problems, sugar crashes and migraines have led me to a largely sugar-,grain-, and dairy-free existence, my love of cooking is driven by the search for food that is satisfying and nourishing. And just so you know, I consider eating almond butter from the jar (daily) both satisfying and nourishing…”
Follow Kate on Instagram: @misskatelister or check out her band at www.thefoobirds.co.uk