Banana Chocolate Creamed Cashew Cake Recipe

Soak cashews in a bowl with water to cover 3 hours to overnight; drain.

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.

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.

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.