NO-BAKE SPICED VANILLA & PECAN CHEESECAKE
Serves: 4-6
Prep: 30 minutes
Freeze: 4 hours
Ingredients
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50g pecans
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50g walnuts
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100g dates, soaked in hot water for 10 minutes then drained
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1 teaspoon cinnamon
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1 teaspoon ground ginger
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¼ teaspoon mixed spice
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1 teaspoon coconut oil
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3 frozen bananas
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1 x can coconut milk chilled in the fridge overnight
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2 tablespoons Natvia natural sweetener
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2 teaspoons vanilla extract
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Small handful pecans
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1 teaspoon coconut oil
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1 tablespoon Natvia natural sweetener
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Pinch of cinnamon
Method
- Blend the nuts in a food processor for a minute until ground down, then add the remaining ingredients and blend to combine.
- Tip this into a 15cm loose-bottomed cake tin and press in an even layer over the base. Set aside.
- For the filling: Scrape out 3 tablespoons of the solid cream into a blender along with the bananas, Natvia vanilla and whizz up until completely smooth. Pour this over the base and place in the freezer for at least 4 hours.
- To make the caramelised pecans, heat the coconut oil and Natvia in a non-stick pan on a high heat and toss the pecans in, stirring well and cooking for a few minutes. Sprinkle in the cinnamon and continue to cook for a few minutes.
- Spoon these around the edge of the cheesecake before the caramel has chance to harden, then remove from the tin, slice and serve!
