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These divine banana and peanut butter cheesecake bars make the perfect afternoon treat.
Recipe & photography by Kelly Gibney
1 cup dried dates
1 cup raw pecans
1 cup almond meal
½ cup desiccated coconut
¼ cup dark cocoa powder
Pinch sea salt
500 grams cream cheese (not the spreadable variety)
1 cup fresh dairy cream
1 ripe banana – mashed
1 cup good quality crunchy peanut butter
¾ cup coconut sugar
1 teaspoon vanilla essence
Place the dates in a bowl and cover with boiling water. Leave to sit for 10 minutes to soften, before draining well.
Place the pecans, almond meal, coconut, cocoa powder and salt into a food processor. Blitz until a coarse crumb. Add the dates and process for a minute or two until well blended and the mixture sticks together when pressed between two fingers.
Line a 23cm square baking dish* with clingfilm or a large beeswax wrap. Press the mixture into the dish very firmly and evenly. Spend some time doing this. Getting it nice and even will ensure a good end result. Use the back of a spoon to smooth it all out. Place in the freezer while you make the filling.
Clean out the food processor bowl. Place all the filling ingredients into it and process on a low-medium speed for a few minutes until completely mixed.
Spoon filling onto the base. Use a spatula or back of a spoon to flatten the top.
Place in the freezer to harden for 2 hours.
Use a sharp knife dipped in hot water to cut the cheesecake into tidy squares. Place on a chopping board.
Melt the dark chocolate using a double boiler. Drizzle over the cheesecake slices and place them back into the freezer immediately.
This dessert must be stored in the freezer. It will last up to 2 months in an airtight container. Remove from the freezer 10 minutes before serving.
*slightly smaller or larger tins will also work. The thickness of the base and filling will just change accordingly.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.