One of my many favorite childhood desserts was banana fosters. I think it had to do with the live fire show you would sometimes get at your dinner table. This version is paired with a simple no-bake cheesecake, which in my opinion, is the best combo ever!
2 cups rolled oats
1 cup all-purpose organic flour
2/3 cups light brown sugar
1 tsp. Himalayan Fine Pink Salt
1/2 cup finely chopped walnuts, optional
3 cups cashews, soaked overnight
1/2 cup + 2 Tbsp. filtered water
1/2 cup + 2 Tbsp. maple syrup
1/2 cup coconut oil
4 Tbsp. lemon juice
1 tsp. vanilla extract
Banana Foster Topping:
3 to 4 ripened bananas, sliced
1/2 cup vegan butter
1-1/3 cup light brown sugar
1/2 cup dark rum
1/2 tsp. ground cinnamon
2-1/2 tsp. vanilla extract
Pinch of Himalayan Salt
Sprinkle of cinnamon, optional
- Preheat oven to 375 degrees F.
- In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly.
- Bake for 14 to 18 minutes or until crust is lightly brown. Set aside to cool.
- In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
- Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
- Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
- In the meantime, add your butter, cinnamon, and brown sugar to a skillet. Melt until bubbly, add the bananas. Carefully, add the rum and light with a lighter. Allow alcohol to cook off (will take about 30 seconds) before adding vanilla and salt.
- Remove the cheesecake from springform pan and top with hot banana fosters sauce.
Chef’s tip: Add 1/2 cup chopped walnuts before flambéing the banana mixture.
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