When you need a sweet treat, try our coconut and banana ‘cheesecake’ for a healthy alternative to its high-fat relative!

Serves 2-4

1 1/2 teaspoon Coconut Oil
1 Cup Coconut Cream
1 Teaspoon Cinnamon
1 Banana (slow-baked and left to cool)
1 cup 250 g Peanuts (roasted, lightly salted)
1 Tablespoon good quality Vanilla Extract
1/3 cup Chocolate Chips
1/3 cup Banana & Cinnamon SNACK

Step one: Heat your oven to 400 F
Step two: Peel the banana and lightly season with cinnamon
Step three: Bake the banana for 15 minutes until soft and gooey and then leave to cool
Step four: Pulse peanuts and coconut oil in a blender until resembling loose breadcrumbs
Step five: Line a 7-inch springform tin with greaseproof paper
Step six: Press peanut and coconut crust firmly into the bottom of the tin
Step seven: In a food processor, blitz the coconut cream, banana, and vanilla extract together until smooth
Step eight: Spread the filling over the peanut base
Step nine: Scatter Banana & Cinnamon SNACK and the chocolate chips on top of filling
Step ten: Place in the freezer until firm
Step eleven: Remove the cheesecake from the tin, slice, and enjoy!

Superfood Fact:
Seasoning a high carbohydrate ingredient (like banana) with cinnamon can help lessen the impact of it on your blood sugar level. Cinnamon slows the rate at which the stomach empties and therefore decreases the rate at which blood sugar rises.