Raw Coffee Cream Cake with Chocolate Crust
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Em from Rawsome Vegan Life made this naturally date sweetened, raw vegan vanilla cashew "cheesecake" but with coffee and chocolate infused, with goji berries and pipits on top. The chocolate crust and the coffee cream feature Just Date Syrup, made with only organic medjool dates, giving this cake a rich caramel-y flavor, too. Gluten-free, nutrient dense, and the perfect no-bake summer treat.
- Preparation 27 hr
- Serves One 7-8 inch cake
Ingredients
- 1 1/2 cups buckwheat flour
- 1/4 cup Just Date Syrup
- 2 tablespoons coconut butter
- 2 tablespoons carob powder or cacao powder
- 2 cups raw cashews, soaked for 3 hours in water then rinsed
- 1/4 teaspoon vanilla bean
- 3 tablespoons melted coconut oil
- 1/4 cup Just Date Syrup
- 1/8 teaspoon salt
- 1/2 cup very strong, brewed organic coffee
- Pumpkin seeds (optional topping)
- Goji berries (optional topping)
- Just Date Syrup for drizzling (optional topping)
Instructions
- To make the crust: stir up the flour with the syrup and coconut butter until it resembles a crumbly dough that holds its shape when pressed together. Add more date syrup if too crumbly or more flour if too moist.
- Press into the bottom of a springform pan (about 7-8 inches). Put in the fridge.
- Soak raw cashews for 3 hours in water, then rinse and drain.
- To make the mocha cream: blend all the coffee cream ingredients together until smooth. Add more liquid if too thick or more dates/coconut oil if too thin. Consistency should be like thick yogurt.
- Spread the cream evenly onto your crust and leave in the fridge for 24 hours so the flavors can develop and the cake can set.
- Decorate with pumpkin seeds, goji berries, and a drizzle of Just Date Syrup before serving.
by Em
