Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Banana Foster Cheesecake

Gluten-Free, Dairy-Free, Serves 12

For the Crust:

  • 2 cups gluten-free graham cracker crumbs
  • 1/4 cup coconut oil, melted

For the Cheesecake Filling:

  • 3 cups raw cashews, soaked in water for 4-6 hours and drained
  • 1 cup coconut cream
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 ripe bananas
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

For the Caramel Banana Foster Topping:

  • 2 ripe bananas, sliced
  • 1/4 cup coconut sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut cream
  • 1 teaspoon vanilla extract
  • Pinch of salt


Preheat the oven to 350°F (175°C). In a mixing bowl, combine the gluten-free graham cracker crumbs and melted coconut oil. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove from the oven and let it cool. In a high-speed blender, combine the soaked cashews, coconut cream, pure maple syrup, melted coconut oil, ripe bananas, vanilla extract, and ground cinnamon. Blend until the mixture is smooth and creamy. Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently to remove any air bubbles. Place the cheesecake in the freezer while you prepare the caramel banana foster topping.

In a skillet, melt coconut oil over medium heat. Add the coconut sugar and cook, stirring, until the sugar has dissolved and the mixture begins to caramelize. Add the sliced bananas to the skillet and cook for 1-2 minutes on each side, until they are caramelized and softened. Reduce the heat to low and carefully add the coconut cream, vanilla extract, and a pinch of salt to the skillet. Stir until the mixture is well combined and smooth. Remove the skillet from the heat and let the caramel sauce cool slightly.

Take the cheesecake out of the freezer and carefully pour the caramel banana foster topping over the top, spreading it evenly. Return the cheesecake to the freezer and let it set for at least 4 hours, or until it’s firm. Before serving, let the cheesecake thaw slightly at room temperature for about 10-15 minutes. Slice the Caramel Banana Foster Cheesecake and serve. Enjoy a delicious and indulgent dessert that’s dairy-free, gluten-free, and full of natural flavors!

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