Raw, Vegan Mocha Cheesecakes
Today we have for you, the perfect afternoon tea treat or chocolatey indulgence to tuck into after dinner. We bring to you.. Raw, vegan, mocha cheesecakes! Yes, cheesecakes! Instead of your typical cheesecake filling; the main element of these is actually cashew nuts. When blended, these create a truly delicious, thick and creamy filling that’s completely dairy free and vegan! The rich flavours of espresso and raw cacao powder compliment each other beautifully and the whole thing is naturally sweetened with dried fruits and of course.. some of our incredible coconut oil!
Not only is coconut oil a fantastic addition to baking, but it also helps to hold raw desserts together and keep the cheesecake filling from melting. When frozen or refrigerated, coconut oil solidifies, which creates an amazing, firm, thick and creamy cheesecake filling and also helps to bind together the base ingredients.
For the base..
1/3 cup cashews
2/3 cup oats
1 tbsp Coco Zumi coconut oil
1/3 cup raisins
1 1/4 cup cashews
3 tbsp cacao powder ]3/4 cup dates
3 tbsp coconut oil
1/2 cup fresh brewed coffee or espresso
Dash of vanilla extract
Pinch of sea salt
1/2 cup almond milk
To make the base, add the oats and cashews into a food processor and blitz until they form a rough flour.
Add in the coconut oil and raisins and blend again until everything comes together to create sticky mixture. Pop a little of the mixture into each section of a silicone cupcake mould. Place these into the freezer whilst you prepare the base.
For the filling, combine all of the above ingredients into a food processor of high speed blender and blitz until smooth and creamy. Pout this over each of the little bases and allow these to set in the freezer for 4 hours minimum.
Once they’re ready, remove from the cases and decorate.