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:
The night before, soak your cashews and place in the fridge.
Place hot water over the dates to soften. Line a removable bottomed cake tin with baking paper (or use a silicone one).
In a food processor place almond meal, soaked dates and cacao powder and process until a dough forms.
Press the dough into the cake tin and place in the freezer while you make the filling.
In a high speed blender, place all filling ingredients and blend on high for 2 minutes until perfectly creamy,
Pour filling into the base and return to the freezer for another 2 hours minimum.
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 *
