Bite me.
Don’t mind if I do.
The following cheesecake recipe came about a few mornings ago, after I found myself with just half a banana that needed to be used up. (I hate wasting food.)
I used the other in a favorite recipe: PB Breakfast Pudding.
So I threw the remaining banana into my already-messy food processor, along with some other ingredients in danger of going to waste—leftover canned coconut milk and the raw cashew butter I really should remember to use more often. Food processor recipes are my favorites because, unlike baked goods, they are very difficult to mess up.
Banana Split Cheesecake Bites
(Or Banana Cheesecake Fudge!)
Found here: My Raw Recipes.
- 1/4 cup canned coconut milk (lite or regular)
- 2 tsp pure vanilla extract
- 1/3 cup mashed banana (measured after mashing)
- 1 stevia packet or 1 tablespoon sugar (or to taste)
- 1/16 tsp salt
- 1/3 cup raw cashew butter or coconut butter. (If you can’t find either, you can make raw cashew butter by soaking raw cashews for a few hours until soft, then draining and blending. Be sure to measure the 1/3 cup after blending. I haven’t tried this with roasted cashew butter so I can’t vouch for the taste if you sub it.)
Blend everything together, very well. (I used a Cuisinart food processor.) If desired, you can add shredded coconut. Pour into cupcake liners or a small container, or you can even make a mini springform pie. Or increase the recipe to make a traditional-sized pie! Freeze until hardened (a few hours). Store in the freezer or in your tummy.
See the following for: Calories and Nutritional Info.
I know people will ask about substitutions: I’ve listed a few substitution ideas if you click on the above “calories and nutritional info” link. Please feel free to experiment with your own substitutions, and be sure to report back so others can read about your results!
I wish I had more photos for you, but even getting these was a challenge. As I said in an earlier post, our weather on Tuesday was horrible! At least the flowers were happy 
.
Question of the Day:
Do you have trouble using up leftovers?
After making a recipe, are you ever left with half a can of beans? Half a can of tomato paste? Half a can of pumpkin? I hate wasting food, but often a recipe will only call for half a can of something, which leaves me scrambling to figure out how to use up the other half before it goes bad in the fridge. Pumpkin is the worst… recipes hardly ever use a whole can of pumpkin!
Link of the Day: Eight Uses for Canned Pumpkin.
I want these for breakfast! Haha – they look fabulous, Katie!
Oh yummm! I’ve been looking for the perfect way to use up some of the coconut milk in the fridge- this is PERFECT!!! 🙂
I love cooking with recipes. It’s a great challenge. Makes me feel like I’m on Chopped or something! lol
I am often faced with 1/2 cans of various items. Depending on what it is, I will often combine to make some sort of soup. Some of my best creations were made with 1/2 of this and a little of that! Course I didn’t record any measurements so couldn’t recreate if I wanted to! Another thing I will do is freeze leftovers. Stuff like beans or most fruit freeze well. Then I can use later and not let go to waste. I HATE that! Or, like you, I will create something based on the random food I need to eat up.
On a seperate note: made your chocolate bar pie recipe yesterday, delicious! Used 1TB maple syrup as sweetener. Perfect! Made my own crust using some Fiber One cereal mixed with graham crackers and butter. Roomate still has no idea there is tofu involved! But she loves it!
Isn’t that a great recipe?! I enjoy that one too. 🙂
Oh. My. Gosh. These look heavenly. Soaking cashews in on my list so I can make that darn truffle pie! And if I have a little extra…
I am really into your raw/cuisinart recipes myself! I have been making the pb cookie dough larabars
https://lett-trim.today/2011/08/24/peanut-butter-cookie-dough-cookies/%3C/a%3E%3Cbr /> with prunes instead of dates (because it is what I have) and coconut instead of peanuts which I also didn’t have around the first time I made them. Now I like the coconut too much.
What I love about your site is I feel a lot more empowered to throw things substitutions in based on what I have around and see what happens. It is also a plus that the quantities made are small enough that if you can’t salvage, throwing out won’t kill you.
Since you have dogs, I will say that when I open canned pumpkin some is mixed in with my dogs food while I can use what I need. I keep it in a tupperware and use as needed. It usually will last a few days a least.
Now I have a much bigger dog than yours and pumpkin can get things moving for some dogs. But you might want to try it. I do the same with canned sweet potato if I am using that rather than baked.
Lately I do all my beans from dry and then freeze 2 cup increments. If have leftovers they are thrown in salad or back in the freezer.
Thanks for all the inspiration!
Haha now it’s my turn to thank YOU for inspiration. I will definitely try the pumpkin on my dogs. They adore carrots… so I bet they’ll like pumpkin too! 🙂
I am sure they will too. And by the way, one of my dogs would absolutely go crazy for bananas…
Forgot to add full disclosure – pumpkin is often given to dogs to “get things moving.” My dog is a good 75 pounds and he eats somewhere around 1/2 – 1 cup of sweet potato or pumpkin mixed in his food daily with no problem. Great fiber in his diet and good for him.
My other dog unfortunately used to get super gassy on pumpkin.
If you curse me from Texas for puppy gas…I will hear it. 🙂
I have a banana that needs to be used asap! This is perfect. Thanks!
The cupcake liner ridges on those make it look so adorable!!!
I have a magic bullet which can’t really process nuts into butter because I’d be sitting and pulsing for hours on end. Maybe a food processor should be added to the Christmas list. But I did buy a jar of coconut butter and this would be perfect!
And you added raspberries on top – love the color burst and raspberries are one of my favorite fruits!!!
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:O
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That is all 😉 I can’t wait to make these!! All I need is some coconut milk!
Just wanted to leave you a message and tell you that your blog has changed my life!!!!
Been fighting the weight battle as long as I can remember and every day you give me an idea on how to eat desert and still lose weight. Thank You!!!
Wow, thanks for such a sweet message, Ann. I am so glad my blog can help!
i second that Katie!!!! I have always been a major sweet eater but after a 60 day juicing fast i find that a little sweet is enough…finally! 🙂 Thanks for making such great “sweets” that don’t increase the weight…I tell everyone about your site! <3 and I make the black bean brownies regularly since they're so easy and delicious! 🙂
I just want to say THANK YOU for being so specific with your recipes! You even had a recipe within a recipe on how to make cashew butter! 🙂 So many times I see a great recipe but immediately have questions on substitutions, when to measure (before or after cooking/mashing), etc. You make it so easy and your recipes are great!
Haha I’ve had to learn because of all the substitution questions I get! 😉
I’m thinking of creating an entirely-separate FAQ page just for my Cookie Dough Dip recipe, alone. It’s scary!