Banana Chocolate Cheesecake Easter Eggs – vegan

Happy Eater Egg Hunting

Although I would not try to hunt nor hide these gems. First of all, they belong on a table and second of all we don’t want to miss any of those 😍.

The only place to hide those is the fridge. And only if you don’t want to share them! Sorry, but not sorry 😂.

Ok, I admit, you should share them. These Banana Chocolate Cheesecake Easter eggs are so delicious and that’s why I am sharing this recipe with you. And let me tell you one thing: I hid a chocolate banana bread in there, along with some super creamy vegan cream cheese. All covered with dark vegan chocolate. And when you take a bite, that chocolate makes that delicious crunchy sound that you want to hear over and over and over again… You’ve got to hear that yourself!

But without any further ado I’ll give you that recipe for my banana chocolate cheesecake Easter eggs so you can easily make them yourself.

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Easiest Vegan Chocolate Banana Bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A wonderful banana bread with a extra portion of chocolate. A must try if you love banana bread.

Course: Cake
Keywords: Baking, banana, banana bread, chocolate, chocolate cake, Easy, healthy, loaf, vegan
Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 150 g spelt flour
  • 100 g hazelnuts/hazelnut flour
  • 150 g maple syrup
  • 70 g melted coconut oil
  • 2 overripe bananas
  • 2-3 tbsp cacao powder
  • 1 tbsp apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp vanilla powder
  • pinch of salt
Instructions
  1. Note: If you don't have hazelnut flour you can easily make it yourself. And if you do so it's best, if you roast the nuts first. This will add a super chocolatey flavor. You better roast the nuts ahead. Simply preheat the oven to 250℃/480℉. Then roast the nuts for about 10-15 minutes until golden. Let cool for about 5 minutes, place in a container and shake well to remove the skin. Place the nuts in your food processor for maximum 10 seconds to have flour.

  2. Start by preheating the oven to 180℃/350℉. In a large bowl add spelt flour, hazelnut flour, cacao powder, baking powder, baking soda, vanilla powder and salt. Mix with a large spoon.

  3. Take a square cooking pan and grease with coconut oil. Set aside.

  4. Take a plate and mash the peeled bananas with the back of a fork.

  5. Add to a new bowl along with apple cider vinegar, maple syrup and coconut oil. Mix well.

  6. Now fold wet ingredients into dry ingredients by using a spatula. Don't over mix. Fill into baking pan and bake for 40-45 minutes. 

  7. Tip: Take a toothpick and stick inside the middle of the cake a little before the time is up. Pull it out again: If the batter sticks to the toothpick, it needs a little bit more baking. If it comes out clean, the cake is done.

  8. Let cool down in the pan on a cooling rack for at least 30 minutes. Remove from the pan and let cool for another 30 minutes. Enjoy 😃

  9. Can be stored in an airtight container for at least 5 days. Or slice it up and freeze it and toast for any banana bread cravings.

  10. Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🎉

 

Banana Chocolate Cheesecake Easter Eggs - vegan
Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 1 Loaf of Chocolate Banana Bread - recipe above
  • 250 g vegan cream cheese
  • 4-5 tbsp maple syrup
  • 2 bars dark vegan chocolate
Instructions
  1. Cut the banana bread into qubes and add to your food processor along with the vegan cream cheese and maple syrup.

  2. Blend carefully. We want a dough like texture.

  3. With a table spoon scoop out some dough and form little bites/balls/eggs. One at a time.

  4. Set into the fridge to set.

  5. In a water bath gently melt the chocolate bars.

  6. With the help of a spoon and fork, cover the little chocolate cheescake eggs fully in chocolate and set on a cooling rack to dry.

  7. Fill the remaining chocolate into a piping bag and drizzle over the chocolate eggs.

  8. Let harden and store in the fridge if neccessary.

  9. Holds up in the fridge up to 4-5 days.

  10. You've made this recipe? YAY 🎉

    Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🎉

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Easy as that. Enjoy all the easter holidays. Even at this difficult time. Try to stay positive and don’t forget to feed your mind with positive thoughts.

Happy Baking,

Marie 🍴

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