I love the idea of raw food. The idea that I’m eating my food closest to its natural form as possible and taking in those nutrients with minimal processing. I have done a lot of blending here but I’d much rather eat bananas, peanuts, dates and coffee in ‘cheesecake’ form rather than eating them on their own. This is much more appealing.
I love eating raw but right now, it’s not an option for me to do full-time. I love my hot food too much. England being generally chilly most of the year, hot food is a comfort and warmth I crave and need. If I lived in a hotter climate with an abundance of ripe, seasonal fresh fruit and vegetables, I think it would be a bigger possibility.
So I’ll stick with a few raw dishes here and there for now.
This recipe comes adapted from a book my mum gifted to me recently. Its called ‘Raw Cake’ by The Hardihood. It’s a great book full of smoothie/juice recipes, raw cheesecakes, tarts and desserts. A really interesting read in terms of ingredients, some I’ve never even heard of. Collagen powder? Camu Camu powder? This does put me off a few recipes as the ingredients would take more effort to source, but if I really like the look of something I’ll go searching for it.
I chose this recipe because, first of all, I’m obsessed with peanut butter and bananas. Second, it was one of the more simple recipes in the book and included ingredients I already have. As I was tinkering away in the kitchen I decided to add coffee into the base (because one can never have enough coffee) and played around with the liquid consistency in both the base and filling. The filling seemed quite stodgy so I added a good helping of nut milk to thin it out a little as well as adding in a layer of thick sliced banana to give a banoffee pie vibe. Because… BANANAS!
Ingredients – Makes one 8 inch cheesecake
*recipe adapted from ‘Raw Cake’ by The Hardihood
- 35g raw peanuts, unsalted
- 40g raw almonds
- 125g medjool dates, pitted
- 2 tbsp. linseed
- 1/2 tbsp. peanut butter
- large pinch of salt
- 1 tbsp. finely ground coffee
- 1/2 tbsp. water
Peanut Banana Filling
- 3 large bananas (plus extra for banana layer)
- 260g peanut butter
- 85g maple syrup
- 50g coconut oil, melted
- 1 tbsp. maca powder
- 1 tsp. vanilla extract
- 100ml nut milk
Start by lining an 8 inch springform tin with baking paper.
Place the peanuts and almonds into a food processor and pulse until broken down. Add in the remaining ingredients, apart from the water, and continue to process until you’re left with a sticky ground mix. If your mix doesn’t clump together when squeezed in your hand, gradually add the water until you have a stickier mix. Pack the ground base mix into the base of the springform tin ensuring it’s even and level. Set aside.
For the filling place the bananas and peanut butter into your food processor and blend until smooth. Add the remaining ingredients, apart from the nut milk, and pulse until blended well. The mix will be quite thick, pour in the nut milk until you have a light mixture that falls off a spoon easily.
Place a layer of thick sliced banana on top of the packed base. Pour over your filling and smooth. Place in the fridge for 2-3 hours to set. Take the cheesecake out of the springform tin and serve.