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.
Avra-Sha Faohla says
I used peanut butter instead of cashew, and it was so yummy! I’m not usually into the pb-banana combo (I don’t even think peanut butter and banana sandwiches are all that great . . . you’re horrified, aren’t you? :D) but it worked well with this. I went to the freezer the next day to have some more only to find that my not-such-a-banana-fan little brother had finished them all up!
Amanda (amethystjean) says
I think that 1/2 can of pumpkin you don’t know what to do with would be great in this recipe!
Natalia says
Oh thats a great idea! Will have to try it next time
Lily says
Hi Katie! I was wondering, can you sub the coconut milk with soy milk?
Natalia says
Just whipped these up as a nice treat for tomorow. Cant have nuts so i subbed part coconut butter part tahini
Natalia says
Loved these so much I just popped the pumpkin version in the freezer now :). If your blender can handle it dates are great in these in place of sugar 2 or 3 will do ya if you have a sweet tooth.
myriam says
do you think it would do the same with almond butter?! 🙂
Wednesday says
If anyone is still curious, I found almond butter to be a perfectly acceptable substitute for cashew butter; there’s a very, very slight undertone of almond whereas I imagine the raw cashew butter would be virtually undetectable, but it’s not unpleasant in the least.
Julia says
this looks wonderful even though I don’t like bananas. I’m slowly trying to include them in my diet and this looks like my next meal! ♥
Fionna says
Those pictures look yum!
I always have some levftovers in my fridge, but I like to randomly grab some of them and just throw them into my breakfast/lunch/dinner. Banana is the worst: Ionly like it, when its a little brown and since I normally buy a bunch of them in one go, I end up whith five brown bananas. But I came to terms with it: Whenever I have leftover banana, I either make banana-peanut butter, or I cut it into slices and freeze it, freezers are SO convenient! ;D