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Vegan Banana Coconut Cream Cheesecake with Anzac Biscuit Crust
ACCIDENTALLY CRUNCHY22Ingredients
30Minutes
650Calories
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Ingredients
US|METRIC
10 SERVINGS
- crust
- 1 cup rolled oats (I use thick oats)
- 1 cup whole wheat flour
- 2/3 cup cane sugar (you can also use brown sugar - use 1 cup if you like them sweet)
- 2/3 cup shredded coconut (unsweetened)
- 1/2 cup coconut oil
- 2 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 2 Tbsp. boiling water
- 1/2 tsp. baking soda
- 1 pinch salt (optional)
- 1 1/4 cups cashews
- 4 Tbsp. coconut oil
- 2 Tbsp. maple syrup
- 1 banana (ripe)
- 1/3 cup coconut cream (TIP: put the can in the freezer for 20 min and then turn it over before opening - all the creamy fat will separate from the liquid for you so you get an extra creamy result)
- 1/2 tsp. vanilla
- 1/3 lemon (~ 2 Tbsp)
- 1/8 tsp. salt
- 3 Tbsp. coconut cream
- 4 Tbsp. chocolate chips
- maple syrup (a splash of, optional)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium430mg12% |
| Protein10g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber5g20% |
| Sugars28g |
| Vitamin A0% |
| Vitamin C8% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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