Mexican Mocha Raw Cheesecake




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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