"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Chocolate Cheese Cake Recipe

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This recipe for Banana Chocolate Cheese Cake, by , is from Loeppky Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Veronica Loeppky

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

1 cup almond flour
4 tbsp butter or coconut oil
3 tbsp raw organic honey
1 tbsp cacao
teaspoon sea salt
cup Chocolate Chips

Cheesecake:

2 cups raw cashews
2 large ripe bananas
2 tbsp raw organic honey
1 tsp vanilla
cup coconut milk
cup butter or coconut oil

Chocolate Ganache topping:

cup coconut milk
1 cups Chocolate Chips

Directions:
Directions:
1.Preheat oven to 350F.
2.Combine almond flour, butter, honey, cacao, sea salt & blend well
3.Add the chocolate chips and mix until blended
4.Line the bottom of an 8 spring form pan with parchment paper. Lightly grease the sides as well.
5.Press the almond mixture onto the bottom of the spring form pan
6.Bake for 15-20 minutes, remove from oven & slightly cool
7.For the cheesecake layer: run all the ingredients in a blender or food processor until smooth.
8.Pour over the crust layer in the spring form pan & set in freezer
9.For the Ganache: Heat coconut milk & chocolate chips over medium-low heat, stir until well blended
10.Allow chocolate to cool a little
11.Remove the cheesecake from the freezer & pour the ganache over the cake
12.Return cake to freezer for an hour, preferably more, but move to the fridge.

 

 

 

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