COFFEE CHEESECAKE (RAW – 2 VERSIONS)

COFFEE CHEESECAKE (RAW – 2 VERSIONS)

2 versions – regular and skinny

 

For the base (for 2 cheesecakes – each base is approx. 20 cm in diameter)

100g walnuts (ground to flower like texture)

250g dried figs

½ glass of ground oats (flower like texture)

Splash of coconut milk

Almond butter to spread on top of the crust

 

Remove the stems from figs and blend them until paste like texture, add walnuts, oats and mix well. Add a splash of milk and keep mixing until all ingredients blend well together.

Have 2 round cake trays prepared and lined with a baking parchment or aluminium foil. Divide the mix into 2 portions – they will make crust bases for the cheesecakes. Flatten the crust out in the bottom of each tray, it shouldn’t be thicker than 5 millimetres. Next spread a generous tea spoon of almond butter over each crust and put both cake trays in the freezer.

 

For the cheese/coffee cream (regular version)

½ espresso cup of freshly brewed espresso (strong)

1 ½ cup of cashews (approx. 200g) – soaked in water for min 4 hours

½ cup of maple syrup

½ cup of coconut or almond milk

1 teaspoon of coffee extract

2 teaspoons of coconut oil

1 tea spoon of vanilla extract

Unsweetened cacao for dusting

 

For the cheese/coffee cream (skinny version)

350mls of almond yoghurt

Handful of cashews (soaked in water for min 4 hours)

2 tea spoons of coffee extract

1 tea spoon of vanilla extract

½ glass of maple syrup

1/3 glass of desiccated coconut

Unsweetened cacao for dusting

Preparation:

Blend cashews till they achieve creamy texture, next add all remaining ingredients (except of cacao) and blend until they all combine well. This will be your cream mix to pour over the crust. Place in the freezer for a few hours, take out the freezer and place in a fridge 30 mins before serving, dust with cacao just before serving.