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VEGAN NOBAKE BANANA CHOCOLATE CHEESECAKE CUPCAKES

Easy and delicious NOBAKE BANANA CHOCOLATE CHEESECAKE CUPCAKES with coconut milk, dates, and cashews.A Refined sugar-free soy-free VEGAN GLUTEN FREE recipe.
Portata Dessert, no bake, Snack
Cucina Vegan Glutenfree
Preparazione 15 minuti
Tempo totale 15 minuti
Porzioni 12 -15
Calorie 416kcal
Chef Beauty Food Blog

Ingredienti

Serves 12-15 cheesecake cupcakes or <g class="gr_ gr_237 gr-alert gr_gramm Grammar multiReplace" id="237" data-gr-id="237">a 8x8</g> inches cheesecake

    For the crust

    • 1 cup <g class="gr_ gr_236 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="236" data-gr-id="236">dates </g>pitted (15-18 pitted dates)
    • 1 cup walnuts
    • 1/2 cup rolled oats

    For the cheesecake filling

    • 1 1/3 cup cashews soaked overnight or for at least 6-8 hours
    • 1 cup 1/2 can <g class="gr_ gr_234 gr-alert gr_spell ContextualSpelling multiReplace" id="234" data-gr-id="234">full fat</g> coconut milk, refrigerated for 24-48 hours or overnight
    • 2 small very ripe <g class="gr_ gr_232 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="232" data-gr-id="232">bananas </g> refrigerated for at least 2-4 hours
    • 1 1/2 cup dairy free dark chocolate chips
    • juice of 1 orange (1/2 cup)
    • zest of 1 organic orange
    • 1/4 cup agave rice syrup, maple syrup or honey if not vegan
    • 2 Tbsp olive oil
    • 1 1/2 Tbsp unsweetened cocoa powder
    • pinch of salt
    • 1 cup fresh berries to garnish

    Coconut whipped cream

    • 1/2 can coconut milk scant 1cup refrigerated for 24 hours or overnight
    • 2-3 Tbsp powdered coconut sugar powdered stevia or maple syrup

    Istruzioni

    • Soak dates in warm water for few minutes then drain.
    • Add nuts, oats and dates into a food processor and process until combined into a sticky dough. If mixture it's too dry, add a few more dates, if too wet add a tsp of oats.
    • Line a muffin tin with 12 cupcake liners or a 8x8-inchs springform pan with cling film or parchment paper.
    • Divide crust evenly among tins and press it down with fingers or a spatula to distribute. Pack it down into an even, flat layer pushing some crust up the sides.
    • Set in freezer to firm up.
    • Wash and dry your blender then add drained cashews, sliced frozen bananas, olive oil, orange juice and blend until very smooth. It might take up to 5 minutes. Add coconut milk (cream only), agave syrup, cocoa powder, orange zest, a pinch of salt and pulse until very smooth and silky.
    • Melt chocolate chips over a double boiler, add to the mixture and process until incorporated. Scrape down sides as needed. Taste and adjust sweetness.
    • Quickly, divide cheesecake batter evenly among the tins/ springform pan pouring filling over crust. Tap a few times to even the mixture and then cover loosely with cling film and freeze to firm for 2 hours.
    • Allow to soften for about 10 minutes before serving.
    • Top with coconut whipped cream and fresh berries or other toppings of your choice.

    Coconut Whipped cream

    • Skim the thickened coconut cream from the chilled can and do not scrape the liquid.
    • Place the coconut cream in a chilled bowl, add powdered sugar or syrup and whip for 2-3 minutes. Beat util it becomes stiff and creamy.
    • Let it sits in the refrigerator and frost your cupcakes or cake before serving.

    Note

    Find the COCONUT WHIPPED CREAM here (coming soon)
    Prep time does not include refrigeration.

    Nutrition

    Serving: 1g | Calorie: 416kcal | Carbohydrates: 47.8g | Proteine: 6.8g | Fat: 26g | Colesterolo: 0mg | Fiber: 5.1g | Zucchero: 33.6g