Mocha Delight Cheesecake~DF,GF,SF,EF

By Kathy C.

Recipe from Cookbook "sugar-free raw desserts sweetened with stevia" by Michelle Irwin

Ingredients

• Crust:
• 3/4 cup almonds (or cashews)
• 3/4 cup shredded unsweetened coconut
• 4 Tbsp raw cacao powder
• 2 Tbsp filtered water
• 1 Tbsp liquid vanilla (alcohol free)
• 1/2 tsp liquid vanilla stevia (alcohol free)
• pinch of sea salt
• Filling:
• 12 ounces raw Cashews (2 cups) (optional: soak cashews 2-4 hours, then rinse)
• 1 3/4 cup filtered water
• 7 Tbsp raw cacoa powder
• 2-3 Tbsp liquid vanilla (alcohol free)
• 1 tsp liquid vanilla stevia (alcohol free)
• 2 tsp coffee flavoring (Frontier brand)
• 1/4 tsp sea salt
• 1/2 cup raw cacao butter (melted)
• 1/2 cup coconut oil (melted)

Details

Servings 8
Adapted from afbookstore.com

Preparation

Step 1

Make Crust:
1. Place nuts into the food processor and mix until a fine powder is achieved. Do not overmix, or it will turn into nut butter.
2. Add the coconut and sea salt, and process again until you have a nice desired texture with the coconut.
3. Add the remaining ingredients and process until mixture sticks together.
4. Press into a springform pan (9 inch). Set aside.

Make Cheesecake:
1. In Vita-mix or other highspeed blender combine all the ingredients except the coconut oil and cacao butter. Blend on high until all ingredients are completely creamy. You want a very smooth texture.
2. Add the melted coconut oil and cacao butter and blend until well combined.
3. Add the filling to the springform pan. Set up in fridge overnight. Store in fridge up to 5 days. Enjoy!

8-16 servings

Variations:
Chocolate : leave out coffee flavoring
Chocolate Mint Swirl: 1 tsp mint flavoring instead of coffee flavoring, omit cacao powder. Pour 3/4 cup mixture into crust. Add 3-4 Tbsp cacao powder to remaining mixture. Blend until smooth. Pour into filling in crust. Swirl fillings together and set up in fridge overnight. (optional: add 1 tsp mint flavoring to crust)