Mocha Coffee Cashew Cheesecake
Cuisine
Cheesecake
Servings
14
serves
Servings
14
serves
Ingredients
Base
1
cup
Almonds
140g
1
cup
Dates
Pitted, 175g
½
cup
Shredded Coconut
30g
2
tablespoons
Cacao Powder
pinch
Salt
Filling
1 ½
cups
Cashew Nuts
225g
3.5
oz
Coconut Butter
100g
1
shot
Espresso Coffee
or Chicory coffee
5
tablespoons
Coconut Sugar
2
tablespoons
Cacao Powder
1
teaspoon
Vanilla Extract
1
teaspoon
Cinnamon
1
cup
Water
235ml , add more if needed
Topping suggestions
Cacao Nibs
Chocolate Dipped Coffee Beans
Instructions
Blend all of the base ingredients in a food processor until they stick together and the oils from the almonds start to be released.
Push the base into tin around 8″.
Melt the coconut butter in a bain-marie.
Add all of the filling ingredients to a high-speed blender and blend on high for 2-3 mins until smooth.
Pour the filling over the base and chill in the fridge for a few hours or one hour in the freezer.
Sprinkle on the cacao/coffee beans, store in the fridge and enjoy within 3 days.
Recipe Notes
Calories:
280 cal