Vegan Raw Mocha Cheesecake

Vegan Raw Cheesecake in Mocha and Cocoa Flavour (Favorite Recipe)

Darling Recipe, vegan, raw, gluten-free

A creamy dream of coffee and cocoa. If you’re looking for a chocolatey espresso-flavored dessert, then you’ve struck gold with another Darling Recipe! This mocha cheesecake is a real treat for coffee lovers – it captivates, not only with its appearance, but with its irresistible creaminess. Well, who wants a piece? 

Makes: 10 Servings
Prep Time: 25 Minutes
Freeze Time: 5 Hours

Nutrition Info Per Serving
Carbs: 25g
Protein: 7g
Fat: 19g
Calories: 302



1 ¼ cups soft dates such as Medjool or Deglet Noor
1 cup hazelnuts
⅓cup shredded coconut, unsweetened
2 tbsp cocoa powder, unsweetened
1 tsp ground coffee
1 tsp vanilla extract
Pinch of salt


1 ½ cups cashews
¾ cup strong brewed coffee
½ cup full fat coconut milk from a can
¼ cup + 1 tbsp maple syrup
1 tbsp + 2 tsp cocoa powder, unsweetened
1 ½ tsp vanilla extract
Pinch of salt
Coffee beans and coffee grounds for garnish


  1. Add all of the crust ingredients into a food processor and blend for 2‑3 minutes until the mixture is well combined and starts to ball up. The mixture should be slightly crumbly but stick together when pinched. 
  2. Press the crust ingredients into the bottom and sides of a 9‑inch pie pan or torte pan. Spread the mixture evenly and form a nice crust up the sides of the pan. 
  3. Blend all of the filling ingredients in a high-powered blender until smooth. If you don’t have a powerful blender, you will want to soak the cashews for a few hours to soften them. 
  4. Pour the filling ingredients into the pie pan and spread it out evenly. Garnish with a light sprinkle of coffee grounds and decorate with coffee beans if desired. Freeze for at least 5 hours before slicing. Store in the freezer until ready to serve. Thaw for at least 10 minutes before serving. 

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