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.
Help! Somehow I subscribed to this posting and have received over 30 emails. I tried to unsubscribe, but keep getting emails! I want them to stop! Every single comment is emailed to me! I prefer to read them on the blog! Help! Please!
When you click to leave a comment, the text box pops up. Underneath the “submit” button is a line that says “you are subscribed to this entry. Manage your subscriptions.” If you click on manage you can then have an email sent to you to suspend comment notification so…no more emails! =)
What a great idea! I constantly find myself with leftover stuff and despite my best efforts, it often does go bad 🙁 My top offenders are refried beans, canned coconut milk, Thai curry paste, and tomato paste. And pumpkin, of course!
These look so good!
I always have left over because I make normal recipe amounts, but there is only one of me. I have figured out for things like spaghetti sauce or liquid items if you pour it into a ice cube tray and freeze it, you can store in a zip-lock bag and have single servings ready at the press of the microwave button. I also freeze my breads and muffins in zip-lock bags. They keep for weeks/months if sealed properly.
I definitely do that with broth! Broth ice cubes… not good for drinking, but great for cooking lol :).
Oh Yum! I will be trying these!
Pumpkin freezes! It really does. Portion it out though first, freeze it on a cookie sheet, then pop portions into a bag or container. (On a side note: We had a cat who went WILD for pumpkin! Even tried to eat a pumpkin we had out as a fall decoration. It started shrinking, then we noticed little teeth marks all over it. Too funny!)
Beans freeze great too. I have frozen milk many times before, so coconut milk would probably work too. The texture will change some, but should be okay for baked goods.
Any suggestions on BANANA substitutions? I HATE HATE HATE bananas! In baked goods I use sweet potatoes instead. Not sure what to use for this recipe though. They look so pretty and sound so good.
Thanks for all your hard work Katie.
Hi Allison,
As stated in the post, I’ve gone more in-depth about substitution options under the “calories and nutritional info” link. Hope that’s helpful!
I absolutely LOVE all your amazing recipes and try many of them. Have you ever considered adding a ‘print’ button to your site? That would be very helpful. Thanks for sharing your awesome creations.
It’s on my to-do list! In fact, I tried to figure it out a few days ago, but my initial trials came up empty… I am not a tech-savvy person! 😕
This sounds freaking fantastic!
My dad often gives me Cook’s Illustrated magazines. They have a great section with little cooking tips. One of my all-time favorites had to do with leftover tomato paste (but this could work with chipotle peppers, canned pumpkin, canned coconut milk or anything you can think of to do this with). The suggestion was to freeze teaspoon serving sizes of the tomato paste on a cookie sheet and then put them into a bag. You have your serving size all set up for fast use in cooking. You can also do this by putting more liquid things into ice cube trays, freezing them and transferring to a freezer bag later. I often don’t think to do this, but it is a good idea. Also, for tomato paste, there always those little tubes of Italian brands of tomato paste. They keep longer, kind of like toothpaste. They may be more expensive, but if you end up throwing out tomato paste all the time, they could end up being cheaper in the end.
These look fantastic! Definitely going to try them, thanks 🙂 Usually have no problem with leftovers, tbh. Scrambles, salads, and random baking experiments usually take care of them all!
very creative using cashew butter Katie! i haven’t tried cashew butter yet, but i may just have to soon. great recipe as always 🙂