Vegan Coffee Cacao Cheesecake
Vegan Coffee Cacao Cheesecake
Vegan Coffee Cacao Cheesecake: Coffee, Cacao, and Cheesecake… that healthy??? STOP IT!!! Craving for that Coffee chocolatey taste of a cake? This is A must-try recipe for the holiday season for sure. Vegan Coffee Cacao Cheesecake… Enjoy!
Ingredients
Cacao Nib Crust
- 1 ½ cups pecan halves and pieces (158g)
- 60g Tribal Moon Organic Cacao Nibs
- 3 tsp Chia Seeds (12g)
- ¼ cup maple syrup
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp sea salt
Vegan Coffee Cheesecake Filling
- 1 ½ cups raw cashews (195g)
- ½ cup maple syrup (155g)
- ¼ cup oat milk or other non-dairy milk (62g)
- 1/3 cup coconut oil, melted (65 g)
- 3/4 cup Tribal Moon Cacao Infused Coffee (180g)
- 100g Tribal Moon Cacao
- 2 tsp vanilla
- ¼ tsp sea salt
Chocolate Ganache
- 1/2 cup full-fat coconut milk (120g)
- 100g Tribal Moon Cacao
Direction:
- Soak the cashews by placing them in a bowl and then top with water. Let soak for 2-4 hours or until soft.
- Preheat the oven to 350 and grease an 8-inch springform pan.
- In a food processor, combine the pecans, cacao nibs, chia seeds, baking soda, and salt and pulse until the pecans and cacao nibs are a coarse meal.
- Add in the maple and vanilla extract and pulse until the crust starts to form into a loose ball.
- Place the dough in the bottom of the springform pan and press on the bottom and up the sides some. The dough will be sticky, and you can always oil your hands if it becomes too sticky.
- Bake for 14 minutes and let it cool while preparing the cheesecake filling.
- Add all of the ingredients to a high-speed blender and blend until smooth and creamy.
- Pour the mixture on top of the crust and place in the freezer for 6-8 hours or until cheesecake has set.
- Make the ganache when you are ready to serve the cheesecake.
- Heat the coconut milk in a bowl and add the dark chocolate. Let the chocolate sit in the warm milk for 1-2 minutes. Use a whisk to combine the coconut milk and melted chocolate.
- Pour the ganache on top of the frozen cheesecake and spread it to the sides of the cheesecake.
- Top with pecans and Tribal Moon Cacao Nibs. Let the cheesecake thaw for 10-15 minutes.
- Serve and Share the magic!
Note: You need to freeze the cake. The texture will not be firm enough if you just let it sit in the refrigerator. Pull it out of the freezer 10-15 minutes before when you are ready to eat the cheesecake.
IMPORTANT CACAO PREPARATION NOTES:
Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.
- If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy 🙂
- If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
- Have fun 🙂Fudgy Vegan Cacao Truffles Fudgy Vegan Cacao Truffles Fudgy Vegan Cacao Truffles Fudgy Vegan Cacao Truffles Fudgy Vegan Cacao TrufflesFudgy Vegan Cacao TrufflesFudgy Vegan Cacao Truffles Fudgy Vegan Cacao Truffles
