Dessert

Raw Vegan mocha chocolate cheesecake is for Dessert.

Raw Vegan mocha chocolate cheesecake takes 30 minutes to prepare.

Raw Vegan mocha chocolate cheesecake takes several minutes to cook.

Raw Vegan mocha chocolate cheesecake makes 1 servings.

The ingredients for Raw Vegan mocha chocolate cheesecake are:

1.5 cup, halves Pecans
3.0 date, pitted Medjool dates
1.0 dash Salt
1.0 tsp Vanilla Extract
3.0 fluid ounce Espresso (decaf)
19.0 oz raw cashews
0.25 cup Maple Syrup
0.5 cup Almond Breeze Almond Coconut Milk Blend Unsweetened
3.0 1tsp Coconut Oil
36.0 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips

Here is how you make Raw Vegan mocha chocolate cheesecake:

? Vegan Mocha Chocolate Cheesecake ? by Maya Sozer on March 29, 2015 Desserts ? A vegan, gluten free, no-cook, grown-up cheesecake made with cashews, pecans, dates, espresso, coffee ?liquor, and a lot of chocolate. You cant go wrong with this. This is a cake you can prepare days before and just keep in the freezer. Thaw before serving or better yet, dont serve. Keep it all to yourself. Note: If you like a strong coffee flavor, dont skip the coffee extract. 4.8?from?12?reviews Vegan Mocha Chocolate Cheesecake ? Print Prep time 30 mins Total time 30 mins ? Author:?Dreamy Leaf Recipe type:?Dessert Cuisine:?Vegan Serves:?Serves 6 Ingredients Crust 1? cup pecans? cup medjool dates, pittedA pinch of salt (I used Himalayan pink salt)1 tsp vanilla extract Filling ? cup espresso (about 2 shots)2? cup raw cashews, soaked in water for at least 4 hours? cup maple syrup? cup almond milk3 tbsp coffee liquor2 tbsp coconut oil1 tsp vanilla extract1 tsp coffee extract Topping 1 cup chocolate, melted in microwave or in bain-marie1 cup chocolate chips Instructions Crust Grind all the crust ingredients in a food processor until you get a sticky paste.Between two sheets of parchment paper, roll the paste out into approximately ? inch thickness.Cut the paste into the size of your cake pan (I used an 6 inch diameter springform pan).Line the cake pan with parchment paper and place the crust on the bottom.Place the pan in the freezer while you prepare the filling. Filling Blend all the filling ingredients in a high speed blender.Take the cake pan out of the freezer and add the filling, place back in the freezer. Topping When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan.Pour the melted chocolate over the cake.Add the chocolate chips on top. Serving Keep the cake in the freezer. Transfer to the refrigerator at least 1 hour before serving.Serving Size: Approx 18 1.5 inch slicesNumber of Servings: 1.0Recipe submitted by SparkPeople user TMELODY8.

The nutritional information for Raw Vegan mocha chocolate cheesecake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 7,159.4

• Total Fat: 511.9 g
• Cholesterol: 0.0 mg
• Sodium: 295.3 mg
• Total Carbs: 617.7 g
• Dietary Fiber: 38.0 g
• Protein: 115.6 g

The dietary needs meet for Raw Vegan mocha chocolate cheesecake is Vegan