Chocolate, Espresso + Almond Butter Frozen Cheesecake
This recipe came about because I had a lovely half of the mocka pot left and didn’t want the espresso go to waste! The combination of chocolate, espresso and almond butter is decadent yet this dessert is extremely wholesome. Made with a combination of nuts, dates, coconut and sweetened with pure maple syrup and topped with just enough chocolate, a small piece is deliciously satisfying. Perfect for morning or afternoon tea when trying to cool down amongst the summer heat!
If you didn’t want to add espresso, just replace with the same amount of milk of your choice (i.e. almond or coconut etc...). You won’t get the lovely espresso flavour throughout but the cheesecake will still be delicious and then suitable for children to try a small piece if they wish too!
Chocolate, Espresso + Almond Butter Frozen Cheesecake – makes around 16-20 pieces
Gluten-Free, Dairy-Free
Base
½ cup dried pitted dates (soaked in recently boiled water for 10-15 minutes and then drained and squeezed out thoroughly). Save the soaking water.
½ cup raw almonds
1 cup raw cashews
½ cup desiccated coconut
2 Tbspn Tanna Farms coconut oil, softened
Topping
2 cups raw cashews, soaked overnight in water (or boiled in 2 cups water in a pot for ~15-20 minutes or until soft)
3 Tbspn Tanna Farms coconut oil, softened
1 Tbspn pure maple syrup
½ cup espresso coffee (or milk of your choice – see note above)
2 tsp vanilla extract
Coarse sea salt
½ cup dark chocolate, chopped (I used Whittaker’s Dark Ghana)
2 large Tbspn Pic’s Almond Butter (or alternatively try cashew butter or smooth peanut butter)
Method
Line a brownie pan with baking paper.
To make the base, place the dates, almonds, cashews, coconut and coconut oil into a food processor and process until the mixture comes together. If it’s a little crumbly, add some of the date soaking water a tablespoon at a time until the mixture comes together.
Pour the base into the prepared pan and using your hands or the back of a spoon, press the mixture down firmly and smooth out evenly. Place in the freezer while you prepare the topping.
To make the topping, drain the soaking cashews in a colander and rinse with cold water. Place into a food processor with the coconut oil, pure maple syrup, espresso, vanilla and salt and process until the mixture is silky smooth. This may take 5 or so minutes but you can stop and scrape the mixture down if you need to along the way.
Pour the topping over the base. Now place the chocolate into a bowl and melt gently over a saucepan of simmering water. Pour the melted chocolate over the topping and using the tip of a knife or teaspoon handle, swirl the chocolate through the cashew topping. Next using a teaspoon roughly dollop/drizzle the almond butter over the chocolate and return to the freezer for at least 2-3 hours to set.
Remove from the freezer and let soften for 5 or so minutes before slicing and returning to the freezer.
Store in an air-tight container in the freezer. Before eating remove a slice and let it come to room temperature for optimum flavour. I hope you enjoy it!
