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Healthy, plant-based (with dairy optional), gluten free, delicious mocha cheesecake.
1 cup pecans
1 cup oats
1/4 cup Heaven and Earth Coconut Sugar
1/4 cup Heaven and Earth Coconut Oil, melted
up to 1 cup oat flour
2 cups cashews
2 (8-ounce) containers plant-based cream cheese
2 cups reduced fat coconut milk
3/4 cup maple syrup
1/2 cup melted semi sweet dark chocolate
2 tablespoons cornstarch
1 shot of espresso, or 3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
Line a nine-inch springform pan with parchment paper.
Preheat oven to 350 degrees Fahrenheit.
In a blender, make the crust by blending together the nuts, oats, and coconut sugar.
Next, slowly add in the melted coconut oil.
Remove the wet mixture from the blender, and slowly add in up to one cup of oat flour to the mixture and incorporate until a dry dough forms.
Press the dough into the springform pan.
Bake for 20 minutes.
Add all filling ingredients to a high-speed blender and blend until smooth and creamy.
Remove the crust from the oven and reduce heat to 325 degrees Fahrenheit.
Pour filling over the crust and bake for 50 minutes.
Remove from the oven and let cool completely before setting in the fridge for at least six hours, or overnight.
Garnish with a dollop of whipped cream, fresh raspberries, and shaved dark chocolate.
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