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Raw Layered Espresso and Chocolate Cheesecake [Vegan, Gluten-Free]

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This raw vegan, no-bake dessert can be made in advance and served on a hot sunny day as a refreshing treat. It starts with a gluten-free shortbread base, followed by creamy coffee and rich chocolate layers, and a topping of caramel-date balls with a drizzle of dark chocolate. This recipe is easy to make, is vegan, gluten-free, dairy-free, and contains no refined sugar. Perfect for any coffee (and chocolate!) lover.

Raw Layered Espresso and Chocolate Cheesecake [Vegan, Gluten-Free]

Ingredients

For the Base:

  • Scant 1/2 cup coconut flour
  • 1 ounce ground almonds
  • 2 tablespoons tahini
  • 4 tablespoons maple syrup or date nectar
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon vanilla extract

For the Coffee Layer:

  • 1/2 can coconut milk (chilled in the refrigerator overnight)
  • 1 frozen banana
  • 1 teaspoon coffee, dissolved in 1 teaspoon boiling water then cooled
  • 3 tablespoons maple syrup or date nectar
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon vanilla extract

For the Chocolate Layer:

  • 1/2 can coconut milk
  • 1 frozen banana
  • 2 tablespoons cacao or cocoa powder
  • 3 tablespoons maple syrup or date nectar
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon vanilla extract

For the Date Caramel Balls:

  • 3.5 ounces dates
  • 1.8 ounces ground almonds
  • 1 teaspoon coconut oil, melted
  • 1 tablespoon cocoa or cacao powder

To Decorate:

  • 1.8 ounces vegan dark chocolate
  • 1 teaspoon coconut oil

Preparation

To Make the Base:

  1. Mix together the coconut flour and ground almonds in a bowl then stir in the tahini, chosen sweetener, coconut oil, and vanilla – you should have a dough that sticks together. Add a little more tahini or coconut oil if too crumbly. Transfer the mixture to a 6-inch loose-bottomed cake tin and use your fingers to spread out and press down evenly. Set aside.

To Make the Coffee Layer:

  1. Scrape the solid part of the coconut milk into a blender along with the frozen banana, cooled coffee, chosen sweetener, coconut oil, and vanilla. Whizz up until completely smooth and quite thick. Pour over the base and freeze for at least 1 hour.

To Make the Chocolate Layer:

  1. Spoon out the remaining solid coconut cream from the can and place in a clean blender along with the cacao/cocoa powder, chosen sweetener, coconut oil, and vanilla. Whizz up until smooth and quite thick.

To Make the Cheesecake:

  1. Remove the cheesecake from the freezer – the coffee part should be quite solid. Pour over the chocolate layer then return to the freezer for at least 2 hours.
  2. Meanwhile, make the date balls. Simply blend the dates, ground almonds, and coconut oil until smooth. Form small balls then roll in the cocoa/cacao powder to coat. Chill in the refrigerator.
  3. When ready to serve, remove the cheesecake from the freezer 5-10 minutes beforehand then carefully remove from the tin and place on a serving board. Gently melt the chocolate with the coconut oil the and drizzle over then arrange the date balls on top. Now slice up and serve.

Notes

Keep any remaining cheesecake in the freezer for up to 2 weeks.

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AUTHOR & RECIPE DETAILS


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Indulgent but innocent recipes that are gluten, dairy, and refined sugar-free.

A music loving, health food obsessed, fitness focused Manchester-based freelancer and blogger. My name’s Pamela (SpamellaB) and I work with brands in the health food industry doing recipe creation, content writing and social media. I have a passion for creating indulgent but innocent recipes that are gluten, dairy, and refined sugar-free. Usually found in the kitchen, outdoors, in the hot yoga studio or at a festival/gig.


 

 

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