This vegan choco-coffee cheesecake is a delightful treat that combines the rich flavors of chocolate and coffee with a creamy, smooth texture. The crust, made from peanuts and dates, adds a natural sweetness and crunch. Perfect for a healthy dessert or a special occasion, this cheesecake is both indulgent and guilt-free!
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Blend the peanuts and dates together until they form a coarse, slightly sticky dough.
Press the dough evenly into the bottom of a 20cm cheesecake mold.
Place the mold in the freezer for 5-10 minutes to allow the crust to set.
In a blender, combine the silken tofu, melted coconut oil, maple syrup, coffee, and cocoa powder. Blend until the mixture is smooth and creamy.
Pour the cream mixture over the prepared crust.
Decorate the top with additional peanuts or your preferred toppings.
Place the cheesecake in the refrigerator and let it chill for 3-4 hours to set completely.
For a firmer crust, you can add a tablespoon of melted coconut oil while blending the peanuts and dates.
Ensure the coffee has cooled to room temperature before blending it with the cream ingredients to avoid curdling.
You can substitute peanuts with almonds or hazelnuts for a different flavor profile.
Can I use a different sweetener instead of maple syrup?
Yes, you can use agave syrup or any liquid sweetener of your choice, but it may slightly alter the flavor.
How long can I store this cheesecake?
You can store the cheesecake in the refrigerator for up to 5 days in an airtight container.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Thaw it in the refrigerator before serving.
What can I use instead of silken tofu?
You can try using cashew cream or coconut cream as a substitute, but it may change the texture and flavor.
Is it necessary to use brewed coffee?
Brewed coffee enhances the flavor, but you can use decaf coffee or even coffee extract if preferred.
