[VEGAN]
Preparation
Ingredients
FOR THE CRUST:
FOR THE CHEESECAKE:
FOR THE TOPPING:
1 1/2 cups pecans
3/4 cup Medjool dates, pitted
A pinch of salt
1 teaspoon vanilla extract
1/2 cup espresso (about 2 shots)
2 1/2 cups raw cashews, soaked in
water for at least 4 hours
3/4 cup maple syrup
1/2 cup almond milk
3 tablespoons coffee liquor
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 cup chocolate, melted in
microwave
or in a double boiler
1 cup vegan chocolate chips
FOR THE CRUST:
FOR THE CHEESECAKE:
Blend all the filling ingredients together in a high-speed blender.
Take the cake pan out of the freezer and add the filling, place back in the freezer.
FOR THE TOPPING:
Keep the cake in the freezer.
Transfer to the refrigerator at least 1 hour before serving.
To Serve