No-bake Banana & Cinnamon Mini Cheesecakes (Vegan & GF)

1. To make the base - line a muffin tin with muffin cases.

2. De-seed and pit the dates and place them into a food processor/blender along with the walnuts, oats, cinnamon and salt. Whizz on high until a crumbly texture forms.

3. Firmly press around an inch of the mixture into each muffin case and pop it into the freezer whilst you make the yummy cheesecake layer!

4. To make the banana filling - drain the water from the cashew nuts and place the nuts into a food processor along with the bananas, maple syrup, salt, lemon juice and almond & vanilla extract on high for around 5-10 minutes, or until smooth. There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.

5. (Optional) - Place some banana chunks on top of each base. This adds an extra secret & delicious layer of banana!

6. Cover the base & banana chunks with the banana filling mixture and fill up each muffin case. Tap the tray on the worktop to release any air bubbles. Pop the tray into the freezer to set. This will take around 3-5 hours or you can leave overnight.

7. I decorated my mini cheesecakes with banana chunks, desiccated coconut, coconut yogurt, gold leaf, cacao nibs and a light sprinkling of ground nutmeg! You can even create a raw Banoffee pie by spooning on some delicious salted caramel ice-cream! Enjoy!