Chocolate Coffee Cheesecake

Ingredients – Base

150g raw unsalted almonds
6 dates
Pinch of salt
1 tsp vanilla extract
1 tbsp coconut oil
1 tbsp coconut sugar

Method – Base
  1. Blend the nuts in a blender until they’re finely chopped.
  2. Add the salt and sugar and pulse two or three times to mix. Add the dates, vanilla and oil and pulse until you have a sticky mixture.
  3. Using a 6/7” loose bottom tin pour in the mixture and press down firmly. Use the base of a glass to get a level surface. Set aside while you make the filling.
Ingredients – Filling

150g raw unsalted cashews, soaked overnight and drained.
170g dark chocolate
Pinch of salt
1 tsp vanilla extract
Coffee – 2 tsp of instant mixed with 3-4 tbsp boiled water
1 tbsp lemon juice
¼ cup agave/maple syrup
¾ cup of plant-milk (unsweetened)

Method – Filling
  1. To a blender add the cashews, plant-milk, vanilla, agave and coffee. Blend until you have a thick, lump-free cream. If it’s too thick add 1 tbsp of plant-milk and keep blending.
  2. Melt the chocolate. Pour into the cashew cream and blend until combined. Shake/stir the blending jug/cup to mix thoroughly.
  3. Place in the freezer to set for a minimum of 3-4 hours.
  4. For the white chocolate topping melt 70g of vegan white chocolate with 1 generous teaspoon of coconut oil. Allow to cool slightly then pour over the frozen cheesecake.
  5. Work quickly to spread the chocolate over the top and let it run down the sides. The chocolate will set very quickly over the frozen cheesecake.
  6. Let the cheesecake sit at room temperature for 20-30 minutes before serving to defrost. ENJOY!

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