4 big frozen bananas
A 16 oz container of medjool dates
15 dried figs
A round cheesecake pan that locks on the side
High speed blender
In your food processor, add half the dates (about 10) and about 6 figs. Process on high until you get a sticky crust. Wet your fingertips while you scoop out the crust and press it into the bottom of the cheesecake pan.
Put all the frozen bananas in your blender and blend on high. It's best to freeze the bananas just enough to be frozen but not frozen rock solid. Scoop the banana ice cream on top of the crust in the cheesecake pan.
Cut up the peaches and add then to your food processor along with about 8-10 more dates and process on high. Scoop this peach date mixture out of the food processor and spread on top of the bananas in the cheesecake pan. Try not to devour it...instead freeze the cake until ready to consume.
The more dates and figs you add, the thicker your crust will be. Since the dates are the highest calorie ingredient in this recipe, I didn't add a ton of dates to make the crust so add more or add less depending on what you prefer. If you want a thicker peach layer, add a fourth peach and more dates.
As you can see, this cake has no nuts or added sugar, just whole, fresh fruit. Try to buy organic when you can. You can add some warming spices to the top of the cheesecake such as cinnamon or pumpkin pie spice. This is a fully raw cheesecake and will need to be frozen unless consuming because it melts quickly.
Stay tuned for some more fall cakes and desserts...my favorite thing about the cooler weather!
For fall desserts, buy my ebook