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
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
- 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.
- 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.
- 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.
- 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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