Raw Banana Split Cheesecake Cups.

I got this recipe off a new blog I've been diggin, Chocolate Covered Katie... then just adapted it to these little cheesecake cups. I'm into finding treats that I can have on hand in the freezer and just pull out what little bit I need to get my fix or help someone else get theirs. These do the trick... I think they're awesome. And the crust is awesome by itself... even awesomer if you add a little mint to the dough and roll them into balls. They're the same concept as my chocolate balls... but sweeter and simpler. Try them, you'll thank me or Chocolate Covered Katie later!

Fudge Babies Crust
1 cup walnuts
1 1/3 cups pitted dates
1 teaspoon vanilla extract
3-4 tablespoons cocoa powder

1. Blend all the ingredients, using a food processor or blender.
2. Line mini muffin tin with muffin holders.
3. Use a 1/2 tablespoon and scoop into each cup, and then press down to form a crust.

Banana Split Cheesecake Filling
1 cup raw cashews
1/2 teaspoon pure vanilla extract
1 medium frozen banana
1 teaspoon lemon juice
scant 1/8 teaspoon salt
2 tablespoons water {and possibly extra to get it to blend}
1 tablespoon agave or maple syrup, for sweetener

1. Soak the cashews overnight, then drain.

2. Blend everything very, very well... about a minute. 

3. Scoop into cups, I like to use my small cookie scoop. Or, you can use the ziplock trick... would probably make for prettier 'cheesecups'.

You can eat it now, or you can put it in the fridge to help set, or in the freezer for later. Frozen, it’ll keep for weeks, and it thaws perfectly. A-mazing!