Chocolate Coffee Cheesecake
Cheesecake Batter
- 3 cups cashews, soaked 24 hours, rinsed & drained well
- 1/2 lemon, juiced
- 1 tsp. vanilla bean paste
- 1/2 tsp. Himalayan pink salt
- 1/2 cup plain or vanilla coconut milk
- 1/4 cup strong brewed coffee
- 1/2 cup raw cocoa powder
- 3/4 cup cocoa butter, melted
- 3/4 cups coconut oil
- 1/4 to 1/2 cup agave, to taste
Directions
- Add first 5 ingredients to blender and blend as much as possible.
- Start adding the remaining liquids in small amount and blend between until you achieve a nice thick smooth pudding consistency.
- Sweeten with agave to your own personal taste being careful not to thin consistency too much.
Cinnamon Almond Crust
- 2 cups almonds
- 5 Medjool dates, pitted
- 2 tsp. Ceylon cinnamon powder
- 1/4 tsp. Himalayan pink salt
Directions
- Grind in food processor until rice-like consistency.
- Add enough agave to hold crust together when pressed between your fingers.
- Dump into 6-inch springform pan and press into bottom and up the sides.
- Fill crust with cheesecake batter and freeze for several hours. Thaw for just a few minutes and mark or slice into desired number of pieces.
- Serve with a side of Grand Marnier Sauce.
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