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!
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.
Pumpkin pie is a notorious fall-inspired dish that makes its way on to the dinner table during numerous holiday parties throughout the autumn season. Normally comprising of eggs, dairy, and heavy cream- this recipe leaves those out! This raw vegan dessert uses a cashew “cream cheese” as it’s base, only to be accented with flavorful aromatics such as lemon juice, maple syrup, and pumpkin spice seasoning. Instead of using your oven for this dessert, you’ll only need a mixer and food processor. Can’t wait for you to sink your mouth into this wholesome plant-based and non-baked pumpkin cheesecake!