Vegan Mocha Chocolate Cheesecake

• Produce

  • 3/4 cup Medjool dates, pitted

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 3/4 cup Maple syrup

• Baking & Spices

  • 1 cup Chocolate
  • 1 cup Chocolate chips
  • 1 pinch Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 1/2 cup Cashews, raw
  • 1 1/2 cup Pecans

• Drinks

  • 1 tsp Coffee extract
  • 1/2 cup Espresso

• Beer, Wine & Liquor

  • 3 tbsp Coffee liquor

Found on dreamyleaf.com

Description

Ingredients

• 1½ cup pecans
• ¾ cup medjool dates, pitted
• A pinch of salt (I used Himalayan pink salt)
• 1 tsp vanilla extract
• ½ cup espresso (about 2 shots)
• 2½ cup raw cashews, soaked in water for at least 4 hours
• ¾ cup maple syrup
• ½ cup almond milk
• 3 tbsp coffee liquor
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 1 tsp coffee extract
• 1 cup chocolate, melted in microwave or in bain-marie
• 1 cup chocolate chips

Directions

• Grind all the crust ingredients in a food processor until you get a sticky paste.
• Between two sheets of parchment paper, roll the paste out into approximately ¼ inch thickness.
• Cut the paste into the size of your cake pan (I used an 6 inch diameter springform pan).
• Line the cake pan with parchment paper and place the crust on the bottom.
• Place the pan in the freezer while you prepare the filling.
• Blend all the filling ingredients in a high speed blender.
• Take the cake pan out of the freezer and add the filling, place back in the freezer.
• When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan.
• Pour the melted chocolate over the cake.
• Add the chocolate chips on top.
• Keep the cake in the freezer. Transfer to the refrigerator at least 1 hour before serving.