Vegan Coffee Cacao Cheesecake (Edit recipe)

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Creamy vegan coffee cheesecake made with raw cashews, bold coffee and crunchy cacao nibs. All topped with a decadent vegan ganache.

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PREP TIME

15 minutes

COOK TIME

14 (+6-8 hours chill time)

INGREDIENTS

Serves: 8-10

Ingredients

Cacao Nib Crust

1.5 cups Pecans, halves and pieces (158g)
1/2 cup Organic, Raw Cacao Nibs, (58g)
3 tsp Chia Seeds, (12g)
1/4 cup Pure Maple Syrup
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/4 tsp Sea Salt

Vegan Coffee Cheesecake Filling

1.5 cups Raw Cashews, (195g)
1/2 cup Pure Maple Syrup, (155g)
1/4 cup Organic Oat Milk, or other non-dairy milk (62g)
1/3 cup Coconut Oil, melted (65g)
3/4 cup strongly brewed Coffee, (180g)
2 tsp Vanilla Extract
1/4 tsp Sea Salt

Chocolate Ganache

1/2 cup Coconut Milk, full fat (120g)
3.5 oz Dark Chocolate

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak the cashews by placing them in a bowl and then top with water. Let soak for 2-4 hour or until soft. See notes for how to quick soak the cashews.
Preheat 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 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 some if too sticky.
Bake for 14 minutes and then let cool while you prepare 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.
When you are ready to serve the cheesecake make the ganache.
Heat the coconut milk in a bowl and add the dark chocolate. Let the chocolate sit in the warm milk for 1-2 minutes and then 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 cacao nibs. Let the cheesecake thaw for 10-15 minutes and then serve.

Notes

Creamy vegan coffee cheesecake made with raw cashews, bold coffee and crunchy cacao nibs. All topped with a decadent vegan ganache.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	546
Fat:	41 g
Carbohydrates:	40 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	229 mg
Fiber:	9 g
Sugars:	22 g
Calculated for total recipe.