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Saturday, 16 April 2016

Coffee Cheesecake

Vegan, Wheat-free, Gluten-free, Low Sugar, Egg-free
RAW, Vegan and low sugar coffee cheesecake squares with a chocolate drizzle!
I am a huge iced coffee fan, so it only seemed right to make a cold coffee dessert.
Cheesecake is normally a biscuit base with a layer of flavoured cream cheese, but as its full of unhealthy fat & sugar, i decided to create a healthier raw & low sugar version which is high in protein & 100% vegan.
This cheesecake is so simple to make and can be enjoyed GUILT FREE, what could be better!

I love the texture of the creamy cashews with the nutty base, all of the flavours mix well together creating a utterly moorish dessert any coffee fan would love! 
This recipe can be adapted to your own liking, by adding more coffee for a stronger flavour. 
I used 2 espresso pods from my tassimo machine, but of course you can brew normal coffee/espresso's!
 I also added 1/4 Teaspoon of ground coffee for a stronger flavour!
It can be enjoyed anytime of the day, even for breakfast (maybe without the chocolate).
I drizzled on some dairy-free chocolate for decoration. I tried to find vegan white chocolate so i could make it look like a Latte, but dark chocolate complemented the cheesecake perfectly!

Purely scrumptious!!!

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Base-
-8 medjool dates (de-seeded)
-100grams flaked almonds
-50gram of gluten-free oats
-50grams of walnuts
-Pinch of salt

Cheesecake-
-300grams of cashew nuts (soaked overnight)
-1/4 cup of maple syrup
-100ml of brewed coffee (I used 2 shots of espresso)
-1 1/2 Teaspoon of vanilla extract
-1/3 Cup of coconut Oil (melted)

TIP- The Cashew Nuts need to be soaked overnight in Water. Just make sure the water is covering the Nuts!
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Step 1- Line a baking tray with grease proof paper. I used a flapjack tin which is quite deep, great for making cheesecakes too!

Step 2- De-seed the medjool dates and place them into a food processor, along with the almonds, oats, walnuts and salt.

Step 3- Whiz up the base mixture until ground (but not fully ground as its nice to have a textured/nutty Base)
Step 4- Place the mixture into your lined baking tray. 
Pop the tray into the freezer whilst you make the cheesecake layer!

Step 5- Drain the water from the cashew nuts and place the nuts into a food processor, along with the maple syrup, coffee, vanilla extract and melted coconut oil.
Step 6- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
This will take around 5-8 minutes on high.
Step 7- Carefully pour the cheesecake mixture onto the base layer and even out with a spoon, then pop the tray back in to the freezer to set.
This will take around 2-3 hours (its well worth the wait)
Step 8- Once the cheesecake has fully set take it out of the freezer and place onto a chopping board and slice into squares, or your desired shape.
TIP- Hold a large knife in hot water to warm it up as doing this will give you a clean cut!

Leave to stand at room temperature before serving!!!

I decorated some cheesecake squares with a drizzle of melted dark chocolate and gold leaf as a special touch but decorate as you like!

I hope you enjoy this recipe!!!


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Holly Jade
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