Every once in a while I get a hankering for something sweet in my life.

Well, every day, in fact.

But my idea of sweet is a far cry from what makes most sweet tooth’s salivate.
I like simple.
Fruit. NUTS – yes, nuts satisfy my craving for succor on any day – nut butter, coconut butter (swoon), and sometimes, dark chocolate.

Mexican Chocolate Mocha Raw Cheesecake-007

But, I also like spice. In fact, I like to sprinkle spicy cinnamon into my almond and coconut butter snack mixture each night, as I devour the deliciousness.

Thus, a bit of raw dark chocolate “cheesecake,” with the Mexican spice theme, and of course some bold espresso fit the bill this time.


Mexican Mocha Raw Cheesecake

1/2 cup raw almonds
1/2 cup raw pecans
4 large medjool dates, pitted
3 Tbs. cocoa or cacao powder
1/2 tsp. vanilla extract
1/4 tsp. cayenne pepper
1/8 tsp. ground cinnamon
1/8 tsp. sea salt

1 cup raw cashews, soaked and drained
4 large medjool dates, pitted, soaked, and drained
1-2 Tbs. STRONGLY brewed espresso
1 Tbs. cocoa powder
1 tsp. vanilla extract
1/4 tsp. ground cinnamon

Combine the almonds, pecans dates, cocoa powder, 1/2 teaspoon vanilla, cayenne, 1/8 teaspoon cinnamon and sea salt in a food processor. Using the “s” blade, process until all ingredients are well distributed and the mixture is both sticky and crumbly.
Press into the bottom of a plastic wrap-lined 6″ cake mold. Chill for 30 minutes.

Meanwhile, using a high speed blender, puree the soaked cashews, dates, espresso, cocoa powder, vanilla, and cinnamon. Add a dash of salt, as well, if desired.
Spread the mocha cashew cream over the chilled crust and refrigerate for an additional 1-2 hours. 

Sprinkle with a bit of extra cinnamon and chocolate just before serving.


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