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Food Monster - Recipes

Chocolate-Covered Mocha Cheesecake [Vegan]

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You can't go wrong with this decadent cheesecake. A creamy espresso-flavored filling sits atop a pecan-date crust and the top of the cake is coated in a thick layer of rich dark chocolate then covered with plenty of chocolate chips. This is a cake you can prepare days before and just keep it in the freezer until you're ready to indulge.

Chocolate-Covered Mocha Cheesecake [Vegan]

This Recipe is :

Vegan

Ingredients

For the Crust:

  • 1 1/2 cups pecans
  • 3/4 cup Medjool dates, pitted
  • A pinch of salt
  • 1 teaspoon vanilla extract

For the Cheesecake:

  • 1/2 cup espresso (about 2 shots)
  • 2 1/2 cups raw cashews, soaked in water for at least 4 hours
  • 3/4 cup maple syrup
  • 1/2 cup almond milk
  • 3 tablespoons coffee liquor
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon coffee extract

For the Topping:

Preparation

To Make the Crust:

  1. Grind all the crust ingredients in a food processor until you get a sticky paste.
  2. Between two sheets of parchment paper, roll the paste out into approximately 1/4-inch thickness.
  3. Cut the paste into the size of your cake pan.
  4. Line the cake pan with parchment paper and place the crust on the bottom.
  5. Place the pan in the freezer while you prepare the filling.

To Make the Cheesecake:

  1. Blend all the filling ingredients together in a high-speed blender.
  2. Take the cake pan out of the freezer and add the filling, place back in the freezer.

To Make the Topping:

  1. When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan.
  2. Pour the melted chocolate over the cake.
  3. Add the chocolate chips on top.

To Serve:

  1. Keep the cake in the freezer. Transfer to the refrigerator at least 1 hour before serving.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


ChocolateChocolate ChipCoffee

 

AUTHOR & RECIPE DETAILS


photo

Maya is a photographer and a chef developing creative vegan recipes. She merges her background in visual arts with her love for healthy plant food. She is the author of the blog, Dreamy Leaf.


 

 



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266 comments on “Chocolate-Covered Mocha Cheesecake [Vegan]”

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Stephanie Rafnson & Angela Blouin
5 Months Ago

Gorgeous!


Reply
Tamara Threlkeld
6 Months Ago

Victoria


Reply
Tamara Threlkeld
6 Months Ago

Victoria


Reply
Troy Kays
6 Months Ago

Marilyn Martin, thought you might like this recipe!


Reply
Marilyn Martin
19 Feb 2016

Hi Troy, yum...I did start baking again...ill let you know if I make it. Hope you and the girls are doing great.

Marilyn Martin
19 Feb 2016

Hi Troy, yum...I did start baking again...ill let you know if I make it. Hope you and the girls are doing great.

Troy Kays
19 Feb 2016

Marilyn Martin yep, Alls good here! This website has some of the most delicious recipes on it, I often think of you when I'm checking them out!

Troy Kays
6 Months Ago

Marilyn Martin, thought you might like this recipe!


Reply
James Harper
6 Months Ago

Ok, Nadeen Herring. You can stop sending me these posts. I'm way too old to be drooling all over myself!


Reply
Georgeann Pavlinic
6 Months Ago

Janice! I'm not vegan but you know I would happily eat this entire cake! Lol. Make it for us! Lol


Reply
Natalie Burgoyne
6 Months Ago

Jessica Burgoyne Hornby


Reply
Essential Oxygen
6 Months Ago

YUM! Looks delicious! We just posted our first recipe today (check our Facebook video!) and are getting inspired to do more vegan recipes soon thanks to you!


Reply
Robert Olivier
6 Months Ago

Barbara Anne Olivier


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