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  • Sharon Benzvi

Vegan coffee cheesecake

I have made many raw, vegan cheesecakes in the past and they're always so good (and healthy), but last week I woke up with an idea for a coffee flavored cheesecake. I was inspired since I love the chocolate - coffee combo. I tried to make one and it came out so good, it was gone so fast - a success! The kids loved it too- so here it is, I hope you'll like it as much as we did!

It has a few stages but I promise, they're pretty easy.

First you make the crust.

You'll need -

1 cup pitted dates

1 cup hazelnuts

Put both in the food processor and process until they become dust-like and are completely combined (you can either process the dates first and then add the nuts or together).

When your crust is ready, line an 8x6 pan (I used Pyrex) with baking paper and pour the mix in the pan. You can use a smaller pan if you prefer your layers to be thicker.

When your crust is in the pan, press the mixture down with your hands until it's combined and leveled.

Then we'll make the filling.

You'll need -

1 cup raw cashews, soaked in boiling hot water for 30 min, then drain them

1/4 cup of lemon juice (fresh is best!)

1/4 cup maple syrup

1/2 cup espresso

Using the same food processor you used to make the crust, put all the filling ingredients in (no need to wash it) and mix until it is nice and smooth (it will take a couple of minutes, be patient).

When ready - pour it on the crust and make sure it's an even layer.

Transfer to the freezer for an hour.

When an hour has passed, we'll make the top (and last) layer -

You'll need -

3 1/2 oz dark chocolate

1/4 cup unsweetened almond milk

2 tbsp maple syrup

Melt the chocolate and then add the milk and maple.

Take the pan out of the freezer and pour the chocolate mixture on it.

Put it back in freezer for a couple of hours.

Take the pan out of the freezer about 20 minutes before you eat it so the texture will be perfect!


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