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Vegan Mocha Chocolate Cheesecake

Course Dessert
Cuisine Vegan
Prep Time 30 minutes
Total Time 30 minutes
Author Dreamy Leaf

Ingredients

Crust

  • 1 1/2 cup pecans
  • 3/4 cup medjool dates pitted
  • A pinch of salt I used Himalayan pink salt
  • 1 tsp vanilla extract

Filling

  • 1/2 cup espresso about 2 shots
  • 2 1/2 cup raw cashews soaked in water for at least 4 hours
  • 3/4 cup maple syrup
  • 1/2 cup almond milk
  • 3 tbsp coffee liquor
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tsp coffee extract

Topping

  • 1 cup chocolate melted in microwave or in bain-marie
  • 1 cup chocolate chips

Instructions

Crust

  1. Grind all the crust ingredients in a food processor until you get a sticky paste.
  2. Between two sheets of parchment paper, roll the paste out into approximately 1/4 inch thickness.
  3. Cut the paste into the size of your cake pan (I used an 6 inch diameter springform pan).
  4. Line the cake pan with parchment paper and place the crust on the bottom.
  5. Place the pan in the freezer while you prepare the filling.

Filling

  1. Blend all the filling ingredients in a high speed blender.
  2. Take the cake pan out of the freezer and add the filling, place back in the freezer.

Topping

  1. When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan.
  2. Pour the melted chocolate over the cake.
  3. Add the chocolate chips on top.

Serving

  1. Keep the cake in the freezer. Transfer to the refrigerator at least 1 hour before serving.