Banana and Salted Caramel Cheesecake

This is a special recipe I have been testing for a new workplace! It is creamy, sweet, a little decedent but still nourishing and simple!  It is an absolute favourite with my loyal taste testers! I am sure you will love it too. This makes a full size cake, so around 16 slices. It will keep in the fridge for a week or so and can freeze also.




  • 1 cup dates, roughly chopped
  • 1 cup raw almonds
  • 1 cup desiccated coconut


  • 2 ripe bananas chopped
  • 3 cups raw cashew nuts, soaked overnight in cold water + drained and rinsed thoroughly
  • 1/4 cup coconut oil melted
  • 1/4 cup cacao butter melted
  • 1 tablespoon of lemon juice
  • ¾ cup of dates
  • 2 tablespoons of nut milk
  • 2 teaspoons of mesquite powder
  • ½ teaspoon fine sea salt

For the base, place all of the ingredients in your food processor and pulse until all the ingredients come together- there should be some texture but it should be able to hold together.

Line your cake tin with baking paper or cling wrap and press the base into the tin. Place it in the fridge while you make the filling.

For the filling, place all of the ingredients except for the cacao butter and coconut oil in the blender and blend until smooth and creamy. You will need a high speed blender to get it really smooth. Add the cacao butter and coconut oil and keep blending for 30-60 seconds to make sure everything is smooth and creamy- do not over blend though!

Pour the filling on top of the base and place in the fridge for 2-3 hours while it sets.

Slice into 16 pieces to share!

I topped my cake with melted chocolate drizzles, a sliced banana, hemp seeds and a couple of squares of raw dark chocolate.