"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."
Raw Mocha Cheesecake
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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.