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
- Blend the nuts in a blender until they’re finely chopped.
- 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.
- 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
- 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.
- Melt the chocolate. Pour into the cashew cream and blend until combined. Shake/stir the blending jug/cup to mix thoroughly.
- Place in the freezer to set for a minimum of 3-4 hours.
- 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.
- 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.
- Let the cheesecake sit at room temperature for 20-30 minutes before serving to defrost. ENJOY!