Banana Chocolate Creamed Cashew Cake

• 3 cups raw cashews
• Crust:
• 1 cup almonds
• 1 cup pecans
• 4 Medjool dates, pitted
• 2 teaspoons coconut oil, melted
• 2 teaspoons cocoa powder
• 1/4 teaspoon salt
• Filling:
• 4 cups banana, coarsely chopped
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 3/4 cup coconut oil, melted
• Topping:
• 1/2 cup chopped vegan dark chocolate
• 1/4 cup coconut milk

1. Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
2. Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
3. Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
4. Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.

cashews, crust, almonds, pecans, dates, coconut oil, cocoa powder, salt, filling, banana, ground cinnamon, ground nutmeg, vanilla, coconut oil, topping, chocolate, coconut milk

Taken from www.allrecipes.com/recipe/246514/banana-chocolate-creamed-cashew-cake/ (may not work)