For All Gluten-Free Vegan Desserts Lovers!
This Chocolate Espresso Cheesecake is super easy to make! This “cheesecake” is not only vegan but also dairy-free, gluten-free, and free of sugar.
This Chocolate Espresso Cheesecake tastes like tiramisu!
Hope you enjoy this delicious tiramisu-inspired cheesecake!
INGREDIENTS (8” tin)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1 cup GF rolled oats
• 1 cup raw almonds
• ¼ cup coconut sugar
• Pinch sea salt
• ¼ cup melted coconut oil
ESPRESSO LAYER
• 1 cup raw cashews, soaked overnight
• ½ cup coconut cream (sub full-fat coconut milk)
• ¼ cup maple syrup (adjust to taste)
• ¼ cup melted cacao butter
• 1 Tbsp finely ground coffee beans (the beans for The Moka Express work well)
• Pinch sea salt
CHOCOLATE LAYER
• ¾ cup raw cashews, soaked overnight
• ½ cup coconut cream (sub full-fat coconut milk)
• ¼ cup maple syrup (adjust to taste)
• ¼ cup melted cacao butter
• 3 Tbsp cacao powder
• 1 tsp vanilla beans (optional)
• Pinch sea salt
INSTRUCTIONS
1. Grease an 8” tart tin with a removable bottom.
2. Add all ingredients except for the coconut oil into the food processor. Process until a fine meal is achieved.
3. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
4. Press the mixture into your tart tin.
5. Bake at 170˚C/340˚F for 10-15 mins or until the edges are golden brown. Remove from oven. Let cool completely. Once cooled, place in the freezer for about 30 mins.
6. Add all ingredients for the espresso layer to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed. Pour it over the pre-baked crust and spread it into an even layer.
7. Put in the freezer until set (for about 1 hour).
8. Repeat step 6 for the chocolate layer. Freeze overnight.
9. Store leftovers in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 1 month.
#vegan #glutenfree #plantbased