Recipe By Samantha
Published Jun 8th
Prep 20m Cook - Additional 4h 30m Ready In 4h 50m
Servings 1 9-inch cake Calories 583.6

A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free… and yet still delicious, smooth, and sweet.

Recipe Ingredients

  • 3 cups raw cashews
  • 1 cup almonds
  • 1 cup pecans
  • 4 Medjool dates, pitted
  • 2 teaspoons coconut oil, melted
  • 2 teaspoons cocoa powder
  • ¼ teaspoon salt
  • 4 cups banana, coarsely chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ¾ cup coconut oil, melted
  • ½ cup chopped vegan dark chocolate
  • ¼ cup coconut milk

Cooking Directions

  1. 1 Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
  2. 2 Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
  3. 3 Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
  4. 4 Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.

Nutrition Facts

  • Calories 583.6
  • Carbohydrate 39.2 g
  • Cholesterol 0.4 mg
  • Fat 47.1 g
  • Fiber 6.4 g
  • Protein 10.1 g
  • Saturated Fat 18.1 g
  • Sodium 269.8 mg
  • Sugar 17.2 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

Chopped vegan dark chocolate can be substituted with vegan dark chocolate chips, if desired.


  1. This turned out amazing!!i didn t have quite as many bananas to use and didn t have vegan chocolate so I used the coconut milk with cacao and coconut sugar. I had to actually use 1/2 cup of the coconut milk to make it cover the top. Gave it to my mom for her birthday - Read more ...
  2. This is sooooooooo good
  3. Made it yesterday for my husband's birthday and he loved it! He said it is better than cheesecake.