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.
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 optional) or mascarpone cheese (dairy option)
1. Make the hot coffee and then soak the cashews in the coffee to soften.
2. Grease and line a 20cm, round, false bottom cake dish (at least 1&1/2 inches high) well with coconut oil.
3. Place all base ingredients into your food processor and whiz until a fine crumb. Press evenly and firmly into the base of the cake dish and 1&1/2 inches up the side.
4. Place in freezer to set firm.
5. Place the coffee, cashews and remainder of filling ingredients into your blender and whiz until completely smooth, creamy and aerated.
6. Pour onto your base and chill for several hours or overnight.
7. Gently remove from the cake dish, sprinkle cacao on top (if using) and serve a little below room temperature (don't let it get much higher than 21 degrees)
8. Store leftovers (as if there will be any), in fridge. This also freezes well.