Raw Mocha Cheesecake

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"My family came to visit a few weeks ago and I asked my dad what he thought of the desserts I was giving them to eat. He told me that I have perfected the art of healthy dessert making and that when I first got started a few years ago I needed more practice balancing sweetness and textures. I loved that he could see my progress and honestly, last year I made so many desserts that I loved so much it’s hard for me to pick a favourite! This was definitely one of them. No bake mocha cheesecake made with @shelbys_hh espresso almonds."
-- @hazel_and_cacao

A Note from Feedfeed

Get an extra buzz this afternoon with a slice of mocha flavored vegan cheesecake! Coffee and chocolate amplify each other, bringing out the best in each. This raw layered treat is made from a base of nuts that lend extra creaminess!

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  • Recipe Card
Prep time 30mins

Recipe Card

For the Base

ingredients

  • 1 1/2 cups chocolate espresso covered almonds, plus more for garnish
  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup

For the Coffee Filling

ingredients

  • 1 1/2 cups cashews, soaked for 3-4 hours or overnight
  • 3 teaspoons instant coffee granules
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 2 tablespoons cacao butter, melted

For the Chocolate Filling

ingredients

  • 1 1/2 cups cashews, soaked for 3-4 hours or overnight
  • 1/2 cup cacao powder
  • 5 tablespoons maple syrup
  • 1/2 cup plus 2 tablespoons almond milk
  • 2 tablespoons cacao butter

Method

  • Step 1

    Make the base: Pulse the almond in a food processor until broken down and crumbly. Add coconut oil and maple syrup and process again until sticky. Press down evenly into the base of a 6-8-inch round cake pan. Set aside.

  • Step 2

    Make the coffee filling: Add all ingredients to a high-speed blender and blend until smooth and creamy. Pour over the base and smooth with an offset spatula. Place in the freezer while you make the next layer.

  • Step 3

    Make the chocolate filling: Add all ingredients to a high-speed blender and blend until smooth and creamy. Remove from freezer and pour over the coffee filling and smooth with an offset spatula.

  • Step 4

    Return to freezer and let set for 4 hours to overnight. Once set, let thaw slightly before slicing to serve. Garnish with extra chocolate espresso covered almonds.