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Mocha “Cheesecake” for everyone » Simple and Healthy Recipe! ✅

I love this type of dessert, the one that could easily be served to my vegan sister-in-law and gluten-free grandson with no strings attached to us with no dietary restrictions. Made with a food processor and high-speed blender, it’s easy to make, even if you don’t have an oven (it’s raw!).

The genesis of the recipe started on a train from Prague to České Budějovice: my husband and I (both omnivores) had an amazing raw vegan mocha cheesecake from MyRaw Cafe in Prague. I immediately swore that I would recreate it to the best of my ability as soon as we got home to the States.

Credit goes to Ani Phyo and her amazing 3-ingredient crust technique which I learned from her book Ani’s Raw Food Desserts, published by Da Capo Lifelong Books in 2009. My crust here has a few more ingredients, but her magical ratio of food almonds to dates hold it all together. —Diana Pappas

ingredients
  • For the mass:
  • 1 cup of almond flour

  • 1/2 cup soft, pitted medjool dates

  • 1/2 teaspoon sea salt

  • 1/3 cup cocoa nibs

  • 2 teaspoons of cocoa powder

  • 1 teaspoon coconut oil

  • For the filling:
  • 1 ripe avocado

  • 1/2 frozen banana

  • 1/2 cup raw cashews

  • 1 pinch of cinnamon

  • 2 tablespoons cocoa powder

  • 1/2 teaspoon arrowroot powder (optional)

  • 1/2 cup strong coffee (at room temperature)

  • 1/2 cup real maple syrup

  • 1/2 teaspoon vanilla extract

Indications
  1. In S-Blade Food Processor, add all ingredients for base except coconut oil. Work until ingredients resemble coarse sand.

  2. Add the coconut oil and work until the ingredients are combined.

  3. Pour contents of food processor into pie dish. Using fingertips, press mixture together and work up sides to form crust, about 1/4-inch thick. Set aside.

  4. In a high speed blender, blend all the filling ingredients until smooth and silky. Spread the filling over the crust and level the surface.

  5. Resist the urge to eat the cheesecake right away—it needs to solidify! Let rest overnight in the refrigerator before serving.

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