banana split cheesecake


My Dad absolutely loves the combination of chocolate with nuts. So a few of his favourite indulgences are the classic banana spit, Hershey’s chocolate with hazelnuts, and a Filipino childhood treat, Choc Nut.

So this Father’s Day I wanted to recreate his fave combo in a raw cake… The result was this crunchy peanut-buttery choc banana cheesecake! Like all the raw cakes I like to blog about, this one is vegan, wheat-free, refined sugar-free and dairy-free, but still tastes as decadent and delicious as a traditional banana split which usually has loads of store bought ice-cream and melted chocolate on top!

This recipe isn’t really sweet, so if you want a bit of sweetness, serve with a drizzle of raw honey and some sliced banana.

Makes: 1 cake

Prep time: 20 minutes + freeze time



1 ½ cups Brazil nuts, crushed finely
½ cup desiccated coconut
1 Lady Finger banana
2 tablespoons crunchy peanut butter
pinch cinnamon


4 Lady Finger bananas, frozen
2 tablespoons cacao
½ pinch sea salt
¾ cup crunchy peanut butter
½ cup water
½ teaspoon vanilla extract
2 tablespoons honey, optional


  1. Blend all the base ingredients together until it forms a thick paste. Add a bit more peanut butter if the mixture is too dry.
  2. Line a spring form cake tin with baking paper then press the base mixture firmly.
  3. Place into the freezer until set.
  4. Blend all the filling ingredients together until it’s thick and creamy.
  5. Pour the mixture into the base from freezer and smooth.
  6. Place in freezer or fridge until set.




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