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Chocolate Coffee Cheesecake

Caffe Mocha Cheesecake – Chocolate Coffee Cheesecake. With a raw sticky almond and date base topped with a rich and creamy cashew cream topping. I get a lot of complements about my cheesecakes so I tried to think of something a bit different. With a thin layer of white chocolate spread over the top makes this a show stopper for dinner parties.
Course: Dessert
Keyword: coffee cheesecake, vegan cheesecake
Servings: 8 people

Ingredients

Base

  • 150 g raw unsalted almonds
  • 6 dates pitted & soaked in hot water - drained.
  • pinch of pink/sea salt
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil melted
  • 1 tbsp coconut sugar

Filling

  • 150 g raw unsalted cashews Soaked overnight or 1 hour in just boiled water - drained.
  • 170 g dark chocolate
  • pinch or pink/sea salt
  • 1 tsp vanilla extract
  • 2 tsp coffee - instant mixed with 3-4 tbsp boiled water
  • 1 tbsp lemon juice
  • 1//4 cup agave/maple syrup
  • 3/4 cup plant milk unsweetened is best

Instructions

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.

Filling

  • To a blender add the cashews, milk, vanilla, agave and coffee. Blend until you have a thick, lump free cream. This can take a few minutes depending on the speed of your blender. Its important its lump free. If it's too thick add 1 tbsp of milk and keep blending. Melt the chocolate in a bain-marie or in brief stages in the microwave. Pour into the cashew cream and blend until combined. Shake/stir the blending jug/cup to mix thoroughly. The filling should be thick enough to pour slowly over the base (see video) but not too runny. If you think it's too runny add another 10g of melted chocolate. Place in the freezer to set for a minimum of 3-4 hours.

    For the white chocolate topping melt 70g of 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. This creates the drops falling down the sides.

    Let the cheesecake sit at room temperature for 20-30 minutes before serving to defrost. Store in the fridge for 4-5 days. ENJOY!

    * I used coffee bean bags for a fresher taste which I soaked in 4 tbsp of boiled water then squeezed to get a concentrated liquid.

Video

Notes

TIP: You can soak the cashews overnight but if you're pushed for time soak in just boiled water for 60 minutes.