Food & Articles

July 7, 2016

This delicious raw mocha cheesecake is a fantastic way to use the nut fibre/pulp left over from your smoothie base nut milks.

If you make it in the morning and give it time to slowly set in the refrigerator it will be ready as a very special dessert, or you can set it quickly in the freezer.
 

It serves up to 12 people.

Cheesecake Base:

1&1/2 cups of almonds (preferably activated and crispy) OR 2 cups nut fibre/pulp leftover from your nut milk (hazelnut is my favourite, but any kind will work)

3/4 cup of cocoa or cacao

1 cup soft pitted dates (if your dates are very dry and hard soak them in warm water then drain to soften)

2tbs coconut oil

Raw Cheesecake Filling:

1 cup very strong freshly brewed hot coffee

1&1/2 cups of cashews

1/2 to 3/4 cup of cocoa powder

1tsp vanilla essence

3/4 cup coconut oil, plus extra for greasing 

1tsp coffee extract

2-3 discs or 100-150 grams palm sugar, to taste, roughly chopped

Cacao nibs to garnish (optional)

Coconut cream or yogurt to serve (Paleo/vegan option...

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