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: 
 
Ingredients
Crust
  • 1 cup pecans
  • ½ cup hazelnuts
  • ¾ cup medjool dates
  • 1 tsp vanilla
  • ½ tbsp cocoa powder
  • a pinch of salt
Cream
  • 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
Chocolate
  • ¾ cup chocolate chips
  • 1 tbsp coconut oil
Instructions
Cheesecake
  1. Line the bottom of a 6 inch diameter springform pan with parchment paper.
  2. Blend all crust ingredients together in a food processor into a sticky mixture.
  3. Press the crust into the pan, and even out with a spoon. Refrigerate.
  4. Then, blend all the cream ingredients together on a high setting until a smooth consistency is reached.
  5. 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.
Chocolate
  1. 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).
  2. With a spoon, go around the now frozen cheesecake (without the springform), pushing the chocolate to the edges, creating those drops.
  3. With a handful of slivered almonds, sprinkle them onto the melted chocolate.
  4. 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/