Raw Coffee & Cacao Cheesecake

Raw Coffee & Cacao Cheesecake! Who doesn’t love a Cheesecake?!

This Coffee Cheesecake truly is divine, and perfect for all occasions. Even if you are not a big coffee drinker you will still love it and get a tiny energy hit. Gluten free, dairy free and refined sugar free.

Ingredients:

Base:

• 2 cups Paleo Pure Cherry Cacao Muesli www.paleopure.com.au
• ½ cup desiccated coconut
• 20 pitted dates
• 2 tbsp. Agave Syrup

Coffee Layer:

1 ½ cups cashews

• 2 tsp instant coffee
• ¼ cup coconut sugar by www.coconutmagic.com
• ½ cup desiccated coconut
• 1/3 cup agave syrup
• ¼ cup almond milk
• 4 pitted dates
• 2 tbls coconut oil
• 1 tsp vanilla essence
• ¼ cup cacao nibs

Instructions:

For base:

1. Spray a circular baking pan with baking spray.
2. Place all base ingredients into a high speed blender or processor and mix until well combined.
3. Press mixture down evenly into baking pan and pop in the freezer while you prepare the cream.

For Coffee Cream:

1. Blend cashews with almond milk until a creamy texture is formed.
2. Boil water and mix 2 teaspoons of instant coffee and pour into blender.
3. Add remaining ingredients except cacao nibs and blend until combined well.
4. Stir through cacao nibs lightly and pour on top of the base evenly. Pop in the freezer for 3+ hours and it’s ready to be served.
5. Decorate with desiccated coconut and cacao nibs – enjoy