I don’t know if there’s a thing that I don’t like about this coffee cheesecake. It’s vegan, gluten free, raw, refined sugar free and paleo. Besides all these nutritional benefits; it’s looks and tastes great!
You can find the recipe on this page and you can also scroll down to see my DIY video on how to make this coffee cheesecake.
For the base:
125 gr (1 cup) walnuts
65 gram (2/3 cup) shredded coconut
25 gram (1⁄4 cup) raw cacao powder
2 tbs. coconut oil
1 tbs. maple syrup
For the filling:
300 gram (2 cups) raw cashews (soaked in water overnight or for at least 2 hours)
1 small can (200 ml/1 cup) coconut milk
4 tbs coconut oil
2 tbs. maple syrup
1 tsp vanilla
2 tbs. coffee
2 tbs raw cacao powder
Mix all the ingredients except the coffee and cacao powder in a food processor and mix it for a couple of minutes until you have a smooth mixture. Divide the mixture in 2 bowls. Add the coffee to one of the bowls and the cacao powder to the other bowl.
Put the cake in the freezer overnight or for at least 3 hours to set.
Check the video to see how easy it is to make this coffee cheesecake (you can find more videos on my YouTube Channel)