Post by Loupy on Jul 28, 2019 3:44:39 GMT -7
Espresso Chocolate Chip Cheesecake {Paleo, Vegan}
From: Michele @ www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/?
This creamy paleo and vegan cheesecake has a chocolate cookie crust topped with a rich cashew based espresso chocolate chip cheesecake layer. It’s rich and decadent yet made with good for you, real food ingredients. Dairy-free, gluten-free, refined sugar free.
Prep time: 20 min
Cook time: 10 min
Chilling time: 4 hours
Serves: 12
Ingredients
crust:
1/2 cup smooth almond butter
2 Tbsp organic coconut oil (refined melted and cooled to almost room temp)
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1/4 cup blanched almond flour
1/2 cup raw cacao powder
1/4 tsp baking soda
1/8 tsp sea salt
cheesecake:
2 cups raw cashews soaked for at least 4 hours, or overnight, rinsed well and gently dried with paper towel
1/3 cup refined coconut oil soft but solid
1/3 cup coconut cream
1/2 cup pure maple syrup
2 Tbsp fresh lemon juice
2 tsp pure vanilla extract
2 Tbsp espresso powder
1/4 tsp sea salt
1/2 cup dark chocolate chips
whipped cream {optional}
1 cup coconut cream chilled overnight
1 Tbsp pure maple syrup
1/2 tsp pure vanilla extract
Instructions
for the crust:
Preheat your oven to 350 degrees.
I recommend using either a 9” or 8” springform pan.
The photos were taken after using a 9” pan.
Mix all ingredients together with a spoon until a thick cookie dough forms.
Press into bottom of the springform pan.
Bake 10-12 minutes until just set, then remove and cool while you prepare the cheesecake layer.
for the cheesecake layer:
Add all ingredients (except for the chocolate chip to a high powdered blender
(I used a vitamior food processor and blend, gradually increasing the speed, until thick and creamy.)
Stir in half of the chocolate chips.
Pour the filling into partially cooled crust and top with remaining chocolate chips, swirling some in and leaving some on top.
Refrigerate at least 4 hours to set.
You can also freeze this cake if preferred to make it set faster.
I like to chill it overnight in the refrigerator for the best, creamiest results before serving.
If frozen, allow it to thaw for 30 minutes at room temperature before serving.
Store leftovers covered in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.
for the whipped cream {optional}:
In a mixing bowl, beat the chilled whipped cream with an electric hand mixer until creamy.
Add in the syrup and vanilla and beat on low to incorporate.
Top cheesecake right away, or refrigerate immediately to use later.
Enjoy!
From: Michele @ www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/?
This creamy paleo and vegan cheesecake has a chocolate cookie crust topped with a rich cashew based espresso chocolate chip cheesecake layer. It’s rich and decadent yet made with good for you, real food ingredients. Dairy-free, gluten-free, refined sugar free.
Prep time: 20 min
Cook time: 10 min
Chilling time: 4 hours
Serves: 12
Ingredients
crust:
1/2 cup smooth almond butter
2 Tbsp organic coconut oil (refined melted and cooled to almost room temp)
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1/4 cup blanched almond flour
1/2 cup raw cacao powder
1/4 tsp baking soda
1/8 tsp sea salt
cheesecake:
2 cups raw cashews soaked for at least 4 hours, or overnight, rinsed well and gently dried with paper towel
1/3 cup refined coconut oil soft but solid
1/3 cup coconut cream
1/2 cup pure maple syrup
2 Tbsp fresh lemon juice
2 tsp pure vanilla extract
2 Tbsp espresso powder
1/4 tsp sea salt
1/2 cup dark chocolate chips
whipped cream {optional}
1 cup coconut cream chilled overnight
1 Tbsp pure maple syrup
1/2 tsp pure vanilla extract
Instructions
for the crust:
Preheat your oven to 350 degrees.
I recommend using either a 9” or 8” springform pan.
The photos were taken after using a 9” pan.
Mix all ingredients together with a spoon until a thick cookie dough forms.
Press into bottom of the springform pan.
Bake 10-12 minutes until just set, then remove and cool while you prepare the cheesecake layer.
for the cheesecake layer:
Add all ingredients (except for the chocolate chip to a high powdered blender
(I used a vitamior food processor and blend, gradually increasing the speed, until thick and creamy.)
Stir in half of the chocolate chips.
Pour the filling into partially cooled crust and top with remaining chocolate chips, swirling some in and leaving some on top.
Refrigerate at least 4 hours to set.
You can also freeze this cake if preferred to make it set faster.
I like to chill it overnight in the refrigerator for the best, creamiest results before serving.
If frozen, allow it to thaw for 30 minutes at room temperature before serving.
Store leftovers covered in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.
for the whipped cream {optional}:
In a mixing bowl, beat the chilled whipped cream with an electric hand mixer until creamy.
Add in the syrup and vanilla and beat on low to incorporate.
Top cheesecake right away, or refrigerate immediately to use later.
Enjoy!
