Raw Latte Cheesecake



½ cup raw almonds

½ cup raw macadamias

1 cup soft dates

1 tablespoon Cacao Powder

½ teaspoon Himalayan Pink salt


3 cups raw cashews, soaked for at least 5 hours, overnight is best

2 teaspoon vanilla bean paste

2/3 cup Coconut Butter (Banaban)

2/3 cup maple syrup

2 double espresso shots


1. Place nuts, dates and cacao in a food processor with sea salt and process to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture into 25gm amounts and press firmly into the base of 12 silicon cupcake moulds.
 Place in the fridge or freezer while you’re prepare the filling. You will have some mixture left over.

If you want to make one large cheesecake, press the nut base into a 23cm springform tin. Line the bottom of the tin with baking paper first to make it easier to remove for plating. (just place a piece of baking paper over the base of the tin, then place the ring on top and close)

2. In your blender place half the filling ingredients and blend until very smooth. You may need to stop and stir the mix a few times depending on your blender. If you have a VitaMix you can start slowly and dial up the speed. If you have a stomper stick this works perfectly to push the ingredients down. Or if your blender has a preset timer where it starts in low and works its way up then use this setting. Test the filing to make sure you are happy with the taste. Adjust if necessary. Pour filling into a bowl and repeat the process with remaining ingredients. Add to the first batch and stir to combine for consistency.

3. Using a dessertspoon, place the mixture onto the crust in the cupcake moulds, making sure there are no air pockets in the filling. Depending on the size of your moulds it will be approx 2 spoonfuls for each mould. You can either leave the filling mounded up slightly or smooth it with a large knife or metal bladed spatula to give a flat finish. I like it both ways. If you want a flat finish, just place the filling in the moulds and then run the spatula across the top of the silicon tray to remove any excess. You can do this as many times as you need to get the finish just right. Don’t worry about cleaning the top of the tray as this won’t affect the cheesecakes when you unmould them. You will have some mixture left over.

If making one large cheesecake then simply pour the filling into the tin. Bang the tin a few times on the bench to remove any air bubbles. Smooth the top if desired. Place a coffee bean on the top of each cheesecake.

Place in the freezer to set for a couple of hours or overnight. You can make these well ahead of time if they are for a special dessert. They store well and for weeks so you can make them up and just have them in the freezer for anytime you fancy.

Remove the silicon trays from the freezer and give a little pull in all directions. Now, gently (but with a little force) push the base of each moulds straight up and the cheesecake will come away from the sides and pop up. Pick it out of the mould as low down as possible (at the base of the cheesecake) and place either on a serving plate or into a storage container.

4. To serve, remove from freezer 10-15 minutes prior to eating.  This will give it time to soften. If you have made one large cheesecake you will need to remove from the freezer 30minutes before serving so you can cut into wedges. Decorate each cake/slice with a drizzle of raw chocolate sauce. Serve with cream or ice cream if desired.


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