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Desserts

Raw Mocha Cheesecake

By Brooke Meredith, A Conscious Collection

Coffee and chocolate, my favourite combination. This Raw Mocha Cheesecake is gluten free, refined sugar free and dairy free making for a delicious, whole foods treat full of protein and healthy fats. Combine it with candied macadamias and you have yourself the perfect afternoon treat or special occasion cake.

Raw Mocha Cheesecake

Print Recipe

ingredients

Base
½ cup Activated Almonds
½ cup FIne Desiccated Coconut see product
8-10 Medjool dates
Filling 1
2 cups soaked cashews
½ lemon juice
⅓ cup Coconut Oil see product
⅓ cup rice malt syrup or Coconut Nectar
1 vanilla Bean Powder
1 tbs maple syrup
Filling 2
2 espresso shots
1 tbs Cacao Powder see product
1 tbs maple syrup
Candied nuts
2 tsp Coconut Oil
1 tsp maple syrup
pinch of sea salt
(bake on 180 c for 5mins.)

method

Step 1Place all base ingredients in a food processor and pulse until the mixture resembles a crumble like texture and sticks together. Add a couple of tablespoons of water if mixture needs a little more hold. Press into a lined spring board tin and place in the freezer.
Step 2Meanwhile place all filling 1. ingredients in a high quality blender or food processor and blend until smooth and creamy. Remove tin from freezer and pour half the filling mixture on top of the base and place back in the freezer to set for around half an hour.
Step 3Add the remaining filling 2 Ingredients to your leftover filling 1, mix well. Add to the top of your cake once chilled to prevent layers from mixing into each other.
Step 4Freeze for at least 2 hours before serving.