Almost Raw Chocolate Coffee Cheesecake*


700g Cashews
100g Coconut oil
100g Coconut milk
100g Maple syrup
5 Bars of  Ombar Chocolate*
1 Cup Espresso

100g Almonds
1/2 Bar of Ombar Chocolate *
100g Dates
40g Maple Sirup


  1. Soak Cashews overnight.
  2. Drain the Cashews and blend them with the coconut oil, coconut milk, and maple syrup.
  3. Part the cashew mixture in two.
  4. Blend one part with the chocolate bars and the other one with the Espresso and Cinnamon.
  5. To make the crust, reduce the almonds to small pieces in the food processor. Add all other ingredients and process until well combined and sticky.
  6. Press into a round cake tin lined with baking paper.
  7. Spread the coffee layer over the crust.
  8. Spread the chocolate layer over the crust.
  9. For an ombre look stir a little bit.
  10. Freeze for at least 4 hours.
  11. Decorate the cake with berries and chocolate.

*Sponsored Post*



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