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Choc Coffee Cheesecake | Thriving on Plants

Choc Coffee Cheesecake

Choc Coffee Cheesecake

15 mins prepServes 6

A creamy, rich, and decadent coffee-flavored cheesecake dessert that is perfect for satisfying your sweet cravings. This delightful treat involves blending raw cashews, coconut cream, yogurt, lemon juice, agave, and vanilla to create layers in silicone cupcake moulds, with a coffee and cocoa powder blend for an indulgent flavor.

6 servings

What you need

cacao nibs

1 oz cacao nibs

ground coffee

1 oz ground coffee

agave

½ cup agave

vanilla extract

1 tsp vanilla extract

raw cashews

1 cup raw cashews

cocoa powder

½ tbsp cocoa powder

lemon juice

1 tbsp lemon juice

Coconut Yogurt

¼ cup Coconut Yogurt

coconut cream

¼ cup coconut cream

pecan

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Instructions

1: Blend raw cashews, coconut cream, vanilla coconut yogurt, lemon juice, agave, and vanilla extract until smooth.

2: Pour the mixture into 6 silicone cupcake moulds, filling them up 1/3 of the way. Place in freezer until slightly set.

3: Add ground coffee into the remaining mix and blend. Pour onto vanilla layer until 2/3 of the way full. Return to freezer.

4: Add cocoa powder to the last layer and blend, then pour on top of the coffee layer to fill moulds completely. Set in freezer overnight.

5: When ready to serve, remove from moulds and decorate with choc, cacao beans, cacao nibs, crushed pecans, and an extra sprinkle of ground coffee.

6: Allow to thaw at room temperature for 10-15 minutes before serving.

View original recipe

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