Recipe: Vegan Mocha Almond Cheesecake - No bake!
I am obsessed with these no bake freezer cheesecakes! I love that they are quick to make and contain little processed ingredients. Most of all, I love that they are so delicious and customizable. I have made them in several flavours and will continue posting the recipes. Here is the Vegan Mocha Almond one...probably my favorite!
Tools you will need:
-A springform pan (8")
-A food processor
-A blender
-Measuring cups & spoons
-Spoons
-A freezer
Ingredients you will need:
Crust:
-1 cup almonds (raw or roasted)
-If using raw almonds, add a pinch of salt
-1 and 1/4 cup dates
-Optional: cocoa powder for extra chocolatey flavour
Filling:
-2 cup raw cashews that you have soaked for at least 4 hours, or soaked in boiling water for 20 minutes.
-2 cup coconut cream
-2 tbsp melted coconut oil
-1/2 cup maple syrup
-2/3 cup almond butter
-1/2 cup chocolate chips of choice - I used semi-sweet
*The filling will be split in half to create two layers - for the second half/second layer you will need 1/2 cup of ground coffee.
**You can adjust chocolate chips + coffee ground amount to your tatste
***You will notice that the base ingredients for this recipe are doubled in comparison to the chocolate almond recipe also on the blog here. I wanted this cake to be bigger!
Toppings:
-I used crushed almonds and chocolate chips
Cake creating steps:
1) Combine crust ingredients in your food processor until the mixture sticks together.
2) Rub some coconut oil on your springform pan.
3) Spread the mixture evenly along your spring form pan. I use a spoon to make sure it is spread evenly
4) Pop the crust in the freezer while you prepare the filling
5) In your blender, combine all of your filling ingredients except the chocolate chips for layer two. Blend on high until you've reached a smooth consistency.
6) Pour half of mixture in your pan and place in freezer for 30 minutes to let the first layer harden
7) Blend the second half of your filling with coffee grounds
8) After first layer has hardened, add the second layer, evenly spread
9) I like to place the cake back in the freezer for a few minutes before adding toppings
10) Add toppings
11) Place cheesecake in freezer for at least 4 hours or overnight
13) Remove cake, allow to soften just slightly and carefully transfer from springform pan.
14) Enjoy!
