Raw Hummingbird Cheesecake

INGREDIENTS

Base

200g FreshLife Silver Platter Medjool Dates (with pits removed)

150g FreshLife Natural Almonds

50g FreshLife Californian Walnuts

40g FreshLife Coconut Chips

2 Tsps Cinnamon

2-3 Tbsps Water

 
Filling
450g FreshLife Natural Cashews

160g Coconut Oil

4 Tbsps Maple Syrup

400ml Coconut Cream

½ Tsp Vanilla Extract

1 ½ Tbsps Ground Cinnamon

220g Bananas (approx 2 Bananas)

220g Pineapple (fresh or canned)
 

Topping

100g FreshLife Californian Walnuts

METHOD

• Start by lining a 20cm square baking tin with either your choice of cling film or baking paper and set aside.

• Using a large food processor, add the base ingredients (minus the water) to the bowl and blend until finely crumbed. If the mixture is a little dry and not balling together, add a little bit of water, blend again until the right consistency.

• Firmly and evenly press mixture into the base of your prepared tin and place in the fridge while you start on the filling.

• Using the food processor again, add the filling ingredients to the bowl and blend until smooth and creamy.

• Pour the filling over the prepared base, smooth top and finally sprinkle with chopped walnut pieces.

• Finally, place in the fridge overnight to set, or at a pinch, 4-5 hours.

• Carefully remove cheesecake from the baking tin and cut into desired slices. Serve immediately as is, or accompanied with whipped coconut cream, dried pineapple, FreshLife banana chips or more walnuts. What a humming good time.