Yes, that little number is a 4 on the side. I can't believe Baby Zand is already 4 years old!!! Where has the time gone? I can tell you where: to endless hours of cuddles in the middle of the night, time spent in the kitchen together making energy balls (these are by far her favorite), and so many moments of "I can't do this anymore" ... and then I soldier on and continue being a mother to this wonderful bundle of joy.
Every year for her birthday I make a big raw cake (check out the white chocolate berry cake, the chocolate raspberry cake, and the chocolate mousse cake with ganache). This year she asked for a banana cheesecake. Since I didn't want to call it cheesecake and disappoint people, I called it banana cream cake and that way it became a hit. She doesn't know any better, since she's never had a real banana cheesecake before. I made a test cake before her actual birthday to make sure she really liked it before I went all in on pounds of raw nuts, and she didn't just like it, she looooooooved it (her words, not mine). So if you want to give this a try, it is actually a super easy cake to pull off.
Preparation time: 45 minutes + cashew nut soaking time + fridge setting time
Makes 12 slices:
For the crust:
2 1/4 cups raw walnuts
8 Medjool dates, pitted
2 Tbsp melted virgin coconut oil
For the cream filling:
3 cups raw cashew nuts, soaked at least for 4 hours or longer
1/2 cup freeze dried banana (not banana chips)
1/4 cup + 2 Tbsp maple syrup
1/4 cup + 2 Tbsp melted virgin coconut oil
3 Tbsp freshly squeezed lemon juice
2 Tbsp melted raw cacao butter (check here on how to do that best, or use more coconut oil)
1 Tbsp vanilla extract
Start with a 24cm/ 9.5inch springform pan and place the raised side of the bottom of the pan up as you insert it. This will make it easier for the cake to come out later.
Next, whizz up all the crust ingredients in a food processor until you have a dough that resembles bread crumbs. When you pinch it it should stick together otherwise add a splash of water.
Press the crumbly dough into the pan evenly and place in fridge to let it set.
Make the cream filling by first rinsing the cashew nuts very well. Place them in the food processor.
Add the banana, freeze dried banana, maple syrup, lemon juice, and vanilla, and process until creamy. You should not be able to see any cashews and the texture shouldn't be grainy. This will take a few minutes.
Pour in the coconut oil and cacao butter and continue to process until super creamy.
Pour the banana cream into the pan and place the cake in the fridge for at least 6 hours to harden. Then you will be able to slice the cake easily.
To get the cake out of the pan, run a knife along the edge, loosen the outside, then run the knife underneath the cake along the bottom of the pan, and slide the cake on a plate.
The cake will keep in the fridge for up to 5 days, otherwise you can also freeze it very well.