To all the coffee lovers out there, this recipe is for you! I’ve personally never been a huge fan of coffee (I do enjoy sneaking in a few sips of my boyfriend’s soy latte lol) but I actually love using ground coffee in my desserts to bring out a really aromatic flavour! This baby has got three epic creamy layers for you to enjoy (vanilla, choc & choc coffee)… What more could you ask for?!
Layers of vanilla, chocolate and choc coffee cheesecake filling… Oh boy!!! Brace yourselves because this is a recipe to get excited about.
MAKES: 6 SERVES PREP: 20 MINS SET: OVERNIGHT
1 cup raw cashews, soaked overnight & drained
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup cacao butter, melted *
1/4 cup coconut yogurt or cream
2 tsp vanilla extract
3 tbsp cocoa powder
3 tsp ground coffee
Combine all the ingredients except for the cocoa powder & coffee into a blender. Blend until smooth and creamy. If needed, add in a splash of warmed coconut milk to help blend it.
Spoon into silicone cupcake moulds and fill them up 1/3 of the way. Place into the freezer until set.
Split the remaining batter evenly into two bowls. In one, stir through 2 tbsp cocoa powder. In the other, stir through the remaining 1 tbsp cocoa powder + the ground coffee.
Once vanilla layer has set add on the choc layer & repeat with the coffee layer.
When the cheesecake is completely set, remove from moulds and decorate with your favourite ingredients. Leave at room temperature for 10-15 minutes before serving.
* If you cannot find cacao butter in stores, sub with coconut oil.