Nutella Banana Split Cheesecakes
  • 1/2cup Hazelnuts, Roasted in Macadamia Oil
  • 1/4cup shredded coconut
  • 2tbsp Buckinis
  • 1 1/2tbsp Rice Malt Syrup
Banana layer
  • 2each Small Bananas Mashed
  • 1/3tsp cinnamon
  • 1/8tsp Nutmeg
  • 1/2tsp Vanilla Powder
  • 1/4cup Natural Raw C coconut waterCook & Reduce
  • 2/3cup raw CashewsSoaked for 4 hours, drained and rinsed
  • 2tbsp Coconut Cream
  • 3tbsp maple syrup or rice malt syrup
  • 2tbsp coconut oilMelted and Cooled
Hazelnut layer
  • 2/3cup CashewsSoaked for a minimum of 4 hours
  • 1/3cup Hazelnut Butter
  • 2tbsp Rice Malt Syrup
  • 1/2each Banana, mashed.
  • 1tbsp coconut oilMelted and Cooled
  1. Roast off your hazelnuts in macadamia oil, setting aside to cool
  2. Combine your base ingredients in a food processor, pulsing to combine. Press your mixture into chosen moulds (we used individual, round moulds)
  3. Mash your banana with a fork and place into a heavy based saucepan
  4. Add cinnamon, nutmeg, vanilla and coconut water to the saucepan, simmering over a low-medium heat for 3-5 minutes until your mixture has reduced down and thickened. Set aside to cool
  5. Combine your banana layer ingredients (including your cooled and reduced coconut water mixture) in a high-speed blender, and blend until smooth. Evenly spread the mixture over your bases and set in the freezer.
  6. Combine your hazelnut layer ingredients in a high-speed blender, and blend until completely smooth. Pour on top of your banana layer and put aside in the freezer to set (at least 3 hours).
  7. Remove from moulds and decorate with melted chocolate and sliced banana, serving after 20 minutes defrosting time
  8. Recipe by Panaceas pantry