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

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.