Chocolate Coffee Cheesecake

This is potentially one of the most delicious recipes on the blog! No joke!

It's creamy and flavour packed. It was a hit on New Years Eve with everyone (all non vegan friends!).  Not a coffee fan? Just leave it out!

In my opinion this cheesecake is best served straight out of the fridge with some berries for a pop of sweet to contrast the chocolate. 

Base

  • 1 cup almond meal

  • 1 cup dates, soaked in hot water for 10 minutes

  • 2 Tbsp raw cacao powder

Filling

  • 2 cups cashews, soaked for 6 hours (or overnight)

  • 1/2 cup melted coconut oil

  • 1/3 cup instant coffee or espresso (I used 1 tsp instant in 1/3 cup water)

  • 1/2 tsp vanilla essence

  • 1/2 cup coconut cream

  • 1/2 cup maple syrup

  • 2 Tbsp raw cacao powder

Directions:

  1. The night before, soak your cashews and place in the fridge.

  2. Place hot water over the dates to soften. Line a removable bottomed cake tin with baking paper (or use a silicone one).

  3. In a food processor place almond meal, soaked dates and cacao powder and process until a dough forms.

  4. Press the dough into the cake tin and place in the freezer while you make the filling.

  5. In a high speed blender, place all filling ingredients and blend on high for 2 minutes until perfectly creamy,

  6. Pour filling into the base and return to the freezer for another 2 hours minimum.

  7. Remove from the freezer when you wish to serve it and leave it for 15 minutes to thaw before slicing and serving immediately.

*best kept in the fridge and will last for 7 days *

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Bean Fajita Bowls with creamy Avocado & Coriander Sauce

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No Churn Dairy Free Double Chocolate & Walnut Ice Cream