Meet our contributing CNC Recipe Creator, Muna Fletcher from Healthy Hashtags, who has created this amazing Mocha Cheezecake using our Slimming Hot Cacao and a CNC Coffee of your choice.
Craving something sweet but don't want to break the clean eating? This raw vegan cheezecake is sure to do the trick! Packed full of healthy fats, potassium, super foods from the Coffee not Coffee + a sneaky hit of caffeine it makes a perfect snack and also
a completely acceptable breakfast! Another plus is that this cake can go two ways - cheezecake and icecream cake! To enjoy as a soft creamy cheezecake, leave out of the freezer for around 20 minutes or pop in the microwave for a few seconds. If you're feeling that inner child that none of us will ever grow out of and need some ice cream cake to hit the spot, eat it direct from the freezer.
For the base:
3/4 cup dessicated coconut
2 tbsp coconut oil
1/3 cup finely crushed nuts of choice (i used macadamias)
3 tbsp maple syrup (agave or brown rice syrup can be used instead)
If you are using whole nuts, blitz them in a food processor or blender until a fine consistency is achieved.
Line a small round cake tin with baking paper.
Melt coconut oil over low heat and then combine all ingredients together, mixing with your hands.
Once a crumbly but sticky texture is formed, press the mixture down into the tin and set aside.
For the cheeze:
3 small very ripe bananas or 2 larger ones
1 can full fat plain organic coconut cream
1 1/2 cup dates (soaked)
4 sachets Coffee not Coffee Slimming Hot Cacao
3 sachets Coffee not Coffee coffee of choice
Optional - a couple tsp of maple or rice syrup
- Begin by refrigerating your can of coconut cream for around 20 mins so that it becomes firm on the top, also soak your dates at this time.
- Open the coconut cream and scoop out the rich creamy part into your food processor, leaving the coconut water at the bottom behind.
- Add in the very ripe bananas, soaked and strained dates, chocolate powder and coffee then blitz until a smooth creamy texture is achieved.
- Pour mixture over the base, scraping the sides of your blender to get every last bit. Smooth the top with the back of a spoon and set in the freezer over night. In the morning, remove from tin and slice up right away.
- This cheezecake will keep well stored in the freezer for up to 2 weeks (although i'm sure it won't last that long, it's never lasted more than 4 days over here!)
- The consistency will be ruined if you thaw and re-freeze it.