Chocolate + Banana + Cheesecake = True Love. Do I need to say more? I am kind of being serious. I feel like there are no words to describe how good this dessert it but I guess I will give it a try.
First of all, I love bananas and I am pretty sure I have a million recipes for some sort of variation of banana bread (sorry/not sorry).
For multiple reasons we have been avoiding eggs in our house. My husband actually can’t tolerate them at all. I am temporarily avoiding them with this elimination diet I am doing. Baking without eggs is hard but baking without eggs and gluten is really hard. I finally decided to start facing my fears and work on some recipes because I know there are a lot of people who can’t eggs and I think my husband is the happiest with this decision.
I have always loved cheesecake brownies and I had the idea to try and make a variation of the classic recipe with some cashew based cheesecake. Well it took a few tries to get the texture of everything right but I could not be happier with how this turned out! It is a great combination of sweet banana, rich chocolate and decadent cheesecake.
I really liked the size of the individual tarts and it also makes a wonderful presentation. They would be perfect for a small gathering or dinner party.
- 1 Tbsp ground flax, I prefer golden
- ¼ cup water
- ½ cup banana, mashed
- 1/3 cup coconut oil
- ½ cup full-fat, canned coconut milk
- ¼ cup coconut sugar
- 3 Tbsp Buckwheat flour
- 3 Tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp sea salt
- 6 ounces dark chocolate, melted
- ½ cup raw cashews, soaked and rinsed (see notes)
- ½ cup full-fat coconut milk
- 2 Tbsp maple syrup
- 3 tsp lemon juice
- 3 tsp vanilla extract
- 1/8 tsp sea salt
- Preheat oven to 350 and grease 6 small tart pans with coconut oil (I use these)
- Combine the flax seeds and water in a small bowl. Mix and place in the refrigerator for 30 minutes.
- While that is soaking add all of the cheesecake ingredients to a high speed blender and blend until smooth. Set aside
- Add the smashed banana, oil, coconut milk, flax mixture and coconut sugar to a food processor and pulse to combine. Add the buckwheat flour, cocoa, baking soda and salt and pulse to combine.
- Add the melted chocolate and pulse until everything is combined.
- Divide the batter among the tart pans and then scoop about 2 tablespoons of cheesecake batter on top and use a toothpick or sharp knife to swirl it with the chocolate batter.
- Bake for 15-18 minutes. Cool completely and then serve.
- You can soak the cashews for 6 hours or quick soak them by placing them in a small sauce pan and cover with water. Bring to a boil and then take off the heat and put a lid on the pot and let soak for 1 hour and then strain and rinse.
- I sometimes have additional cheesecake batter. You can store in an airtight container in the refrigerator and top the cheesecake with more or just eat it by the spoonful!