Raw Cacao & Coffee Cheesecake

Following on from my last recipe featuring Perkier’s delicious wheat-free, gluten-free and dairy-free tasty healthy snack bars, it’s time for another creation! I’m very excited about this one, not only because it looks pretty damn good but it tastes DELICIOUS. Definitely one for the coffee lovers out there! It’s vegan and can be made in advance, then served straight from the freezer, whatever the occasion.

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I’ve used the rich Cacao & Cashew Quinoa Bars in this recipe (read why I love them so much over here) which make the perfect base and topping for this raw cheesecake. So what are you waiting for? Get making!

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Ingredients:
For the base and topping –

  • 4 x Perkier Cacao & Cashew Quinoa Bars

For the vanilla layer –

  • 1 can coconut milk, chilled in the fridge for at least 24 hours
  • 1 cup cashew nuts, soaked in water for 4 hours
  • 4 tablespoons maple syrup (I used Meridian)
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil, melted (I used Lucy Bee)

For the coffee layer –

  • 2 tablespoons brewed coffee (instant or espresso)
  • 1 teaspoon maca or lucuma powder (optional)

For the chocolate drizzle –

  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao powder (I used Kaizen Living)

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Get making!

  1. First prepare the base: Break up two of the Perkier bars and squash into the base of a loose-bottomed 10cm cake tin (a mini one!) to cover the base. Set aside.
  2. Now scrape out the coconut cream from the top of the can and place in a high-power blender along with the drained cashews, maple syrup, vanilla and coconut oil.
  3. Blend well until thick, smooth and creamy. Pour half of this over the base and freeze for at least 2 hours.
    Add the brewed coffee and maca/lucuma powder (if using) to the remaining mixture and blend to combine. Keep this in the fridge until needed.
  4. Once the vanilla layer has set, pour over the coffee mixture to almost reach the top, then return to the freezer for at least 3 hours.
  5. When you’re ready to serve, make the chocolate drizzle: gently melt the coconut oil and maple syrup, remove from the heat and whisk in the cacao powder to form a chocolate sauce.
  6. Remove your cheesecake from the freezer and drizzle over the chocolate. Now break up the remaining Perkier bars and roll into mini balls, then place on top around the edge.
  7. Now remove the cheesecake from the tin and slice up into 6 – and enjoy!

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Keep any remaining slices in the freezer for up to 1 month.

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