Coffee and Cacao Nib Vegan Cheesecake

Coffee and Cacao Nib Vegan Cheesecake: Jessi's Kitchen

Coffee and Cacao Nib Vegan Cheesecake! Should I say that again? Coffee and Cacao Nib Vegan CHEESECAKE! I seriously can’t get over how good this dessert is. It was a really dangerous dessert to have around the house because my husband and I just wanted to keep eating them again and again.

I really love the combination of cacao nib and coffee. The nibs are a lot more subtle chocolate flavor than using chips or a powder and it complement the coffee perfectly. I decided to use the nibs as a major part of the crust alongside the pecans and absolutely love how the flavor and texture turned out.

I like to use a cold brew coffee for this recipe and have really enjoyed Chameleon Cold Brew black coffee. It is strong enough to really shine with the rest of the flavors in the decadent dessert.

Enjoy!

Coffee and Cacao Nib Vegan Cheesecake: Jessi's Kitchen

Coffee and Cacao Nib Vegan Cheesecake
Yields 12
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Prep Time
1 hr
Cook Time
10 min
Prep Time
1 hr
Cook Time
10 min
Cacao Nib Crust
  1. 1.5 cups pecan halves and pieces
  2. ½ cup cacao nibs
  3. 3 tsp chia seeds
  4. ¼ cup maple syrup
  5. 1 tsp vanilla
  6. ½ tsp baking soda
  7. ¼ tsp sea salt
Vegan Coffee Cheesecake Filling
  1. 2 cups raw cashews (quick soaked)
  2. ½ cup maple syrup
  3. ¼ cup almond milk
  4. 1/3 cup coconut oil
  5. ½ cup + 2 tbsp cold brew coffee (I prefer Chameleon Cold Brew)
  6. 1 tsp vanilla
  7. 1 tsp cinnamon
  8. ¼ tsp sea salt
Instructions
  1. Place the cashews in a small saucepan and fill with water until cashews are fully submerged. Bring the water to boil and then take off the heat and place a lid on the saucepan and let cashews soak for a minimum of one hour. Drain them in to a colander and then rinse.
  2. While the cashews are soaking prepare the crust and preheat the oven to 350 and grease and line a 12 slot muffin pan.
  3. Place the pecans, cacao nibs and chia in a food processor and pulse until mixture is a fine meal. Add the rest of the crust ingredients and pulse until a ball of dough starts to form.
  4. Take a heaping tablespoon of dough and press in to the bottom of the muffin pan and repeat until the dough is gone.
  5. Bake for 10 minutes and then remove from oven and let the crust cool.
  6. Pour the cashews in the blender with the rest of the filling ingredients and blend until smooth.
  7. Divide the filling among the muffin pan and place in the freezer and let set for 1-2 hours. Leave in the freezer and allow 15-20 minutes to thaw.
Notes
  1. You can also store the cheesecake in the refrigerator for a faster thaw time after being fully set.
Jessi's Kitchen http://jessiskitchen.com/
Coffee and Cacao Nib Vegan Cheesecake: Jessi's Kitchen

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