Caramel Pecan "Cheese" Cakes


  • for crust:
  • 1 1/2 cups of graham crackers
  • 3/4 cup of buttery spread (we used @earthbalance)
  • for
  • 2 cups of raw cashews
  • 1 cup of raw coconut oil
  • 4 bananas
  • 1 cup of maple syrup
  • 1/2 cup of rice milk
  • 1 tsp of lemon zest
  • caramel pecan layer:
  • 1/2 cup of buttery spread
  • 1/4 cup of maple syrup
  • 3/4 cup of brown sugar
  • 1 1/2 cups of pecans
  • 1/2 tsp lemon zest


  1. In a food processor or blender add graham crackers mix until they are well crushed

  2. Add crushed graham crackers into a medium bowl, add spread, and mix until well combined

  3. Grab a spring form pan, press the mixture to the bottom, bake at 350° for ten minutes, then remove

  4. In a small pot boil water add cashews and let soak for about 10 minutes, then drain

  5. Add cashew and coconut oil to blender, blend until smooth

  6. Heat bananas in a small pot or pan for about 30 seconds to a minute on medium heat

  7. Add bananas, maple syrup, and rice milk to blender and blend until well combined

  8. Pour mixture onto crust, heat a small pot on medium, add spread, maple syrup, and sugar stir until sugar is dissolved

  9. Next add pecans and lemon zest and stir and remove from heat, turn broiler on 525°

  10. Pour mixture over a large baking sheet and spread to the size of your spring form, broil for 5 to 7 minutes remove and place caramel layer over cake and gently press in

  11. Allow to cool in freezer for 30 minutes to an hour, serve and enjoy???? #threebunnies #ebholidaybakeoff2015

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