Vegan Tiramisu Cheesecake π°β¨
Vegan Tiramisu Cheesecake π°β¨
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Kcal: 280 kcal | Servings: 8 servings
_____Ingredients:_____
1 cup raw cashews, soaked overnight
1/2 cup brewed coffee, cooled
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
Pinch of salt
1 cup Medjool dates, pitted
1 cup raw almonds
1/4 cup cocoa powder
1 tablespoon espresso powder (optional)
Chocolate shavings, for garnish
Cocoa powder, for dusting
_____Directions:_____
In a food processor, combine the soaked cashews, brewed coffee, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
In a separate food processor, combine the pitted dates, raw almonds, cocoa powder, and espresso powder (if using). Pulse until the mixture sticks together and forms a dough-like consistency.
Press the date and almond mixture firmly into the bottom of a lined cake pan to form the crust.
Pour the cashew coffee mixture over the crust and smooth out the top with a spatula.
Place the cheesecake in the freezer to set for at least 4 hours, or until firm.
Once set, remove the cheesecake from the freezer and let it sit at room temperature for 10-15 minutes before slicing.
Garnish with chocolate shavings and dust with cocoa powder before serving.
