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 usually don’t have any trouble using up leftovers–in my family, I’m the queen of new recipe creations!
Oh YUM! I love all your dessert names and ideas. These look so yummy. And they are beautiful too!
These look delicious! I can’t wait to try them :-). By the way I love the ‘new’ look of your site (I haven’t been to the actual site for a while, I always view your posts through my reader).
LOL thank you… it’s actually in maintenance mode right now! It *does* look simple and clean this way, though! Maybe I should keep it…
Thanks for the recipe! although they shouldn’t be called cheesecake bites if there is no cheese or cream cheese in them. I made it a little less healthy… added crushed oreos and butter for the bottom. I also used almond butter instead of cashew because I didn’t have it. I also added cinnamon.
Candice
Raw cashew cheesecakes never have cheese!
They’re made from what’s known as “nut cheeses” in the raw-food world.
I love your idea to add cinnamon!
They probably TASTE like cheesecake, plus the cashew butter would act as the “nut-cheese” as CCK pointed out.
Would love to try this out soon – especially if this kind of weather is to be staying!! 🙂
Jade C.
Candice, how did it turn out using almond butter? Tasty? I don’t have cashew butter either, and was thinking of using almond….you know what they say: great minds think alike 🙂
Oooh these look so great! Banana and coconut are a no fail combo.
your a star!
omg! they are sooo adoreable! They remind me of the cheesecake factory because they look so delicious – but of course, these are healthier! Oh, and btw, you should stop over to my blog and enter my chobani giveaway!
Yum! Banana makes anything better and these look amazing. I think a pumpkin pie version with ginger, cloves, nutmeg, and cinnamon would be a great treat too! I must say, your recipes are always imaginative and make me want to get up to make them right away. In fact, many of these creations inspired my blog post today.
Thanks for the inspiration!
Aww thank YOU . And thanks for all the mentions in your sweet blog… your pb oatmeal cake looks especially delicious!
I also just eat canned pumpkin. Put it in a microwave safe bowl, heat it up, put a pat of butter on it and it’s delicious! It’s comforting like mashed potatoes, only healthier I think.
I sometimes double a recipe to use up all ingredients :).