Vegan Mocha Cheesecake (Gluten-free and Refined Sugar-free)
Recipe type: Dessert
Cuisine: Vegan, Gluten-free, Refined Sugar-free
Prep time:
Cook time:
Total time:
- 1 cup pecans
- ½ cup hazelnuts
- ¾ cup medjool dates
- 1 tsp vanilla
- ½ tbsp cocoa powder
- a pinch of salt
- 2½ cup raw cashews, pre-soaked (~5hrs) and strained
- ½ cup concentrated coffee (like espresso)
- ⅔ cup maple syrup + 2 tbsp
- ½ cup almond milk
- 1 tbsp cocoa powder
- 1 tsp espresso powder (optional, but recommended)
- 2 tbsp coconut oil
- 2 tsp vanilla extract
- ¾ cup chocolate chips
- 1 tbsp coconut oil
- Line the bottom of a 6 inch diameter springform pan with parchment paper.
- Blend all crust ingredients together in a food processor into a sticky mixture.
- Press the crust into the pan, and even out with a spoon. Refrigerate.
- Then, blend all the cream ingredients together on a high setting until a smooth consistency is reached.
- Scoop the cream into the prepared crust. Tap it against a table top to ensure there are no bubbles. Place it in the freezer for four hours.
- Melt the chocolate in the microwave at 30 second intervals, stirring in between. Once melted, add in the coconut oil (this will make it more fluid).
- With a spoon, go around the now frozen cheesecake (without the springform), pushing the chocolate to the edges, creating those drops.
- With a handful of slivered almonds, sprinkle them onto the melted chocolate.
- In quick side-by-side motions, use a fork to create a drizzle appearance.
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/mocha-cheesecake/
3.5.3208