Do you like coffee with your cheesecake? why not have them combined together in this amazing dairy-free cheesecake. If you love cheesecake but are allergic to dairy then this is the perfect cheesecake for you. The ingredients are natural and healthy. There are no artificial sweeteners added. There is just a little corn starch added at the end to thicken the blueberry sauce but apart from that it is the tastiest recipe by far I have put together. Make it and send me your feedback.
Ingredients
Crust
1 cup pitted dates
1 1/2 cups almonds
Cheesecake
3 cups cashews
1/2 cup dark chocolate
3/4 cup almond milk
1-2 shots espresso
2/3 cup agave syrup
1/2 cup shredded coconut
1 avocado peeled and chopped
Topping
1 1/2 cups washed blueberrys
3/4 cup fresh pineapple juice
1 teaspoon cornstarch with a touch of cold water to liquefy it.
Method of cooking
1- Add the dates and almonds to a food processor and blend until fine breadcrumbs then place in the base of a cheesecake tin 8' square evenly covering the tin. place in the fridge for 30 mins.
2- Make your espresso coffee either using a bodum or even better if you have a real espresso machine. Make sure the coffee beans are thoroughly grinded first.
3- in a small saucepan add the almond milk and the chocolate to the stove and stir to a sauce then take it off the heat to cool down.
4- Add the cashews, milk sauce, espresso, agave syrup, coconut and avocado to the food processor and process until a creamy dark paste has formed. Smooth the paste evenly over the base of the cheesecake and place in the fridge for a further hour.
5- Place the blueberries and pineapples in a small saucepan on the stove and boil adding the liquid cornstarch. Keep stirring until a nice thick pineapple blueberry sauce has formed. Take of the store and cool it right down.
6- Add the cool blueberry sauce evenly over the cheesecake and place it back in the fridge for a further hour then it is ready to be served. Enjoy!
Ingredients
Crust
1 cup pitted dates
1 1/2 cups almonds
Cheesecake
3 cups cashews
1/2 cup dark chocolate
3/4 cup almond milk
1-2 shots espresso
2/3 cup agave syrup
1/2 cup shredded coconut
1 avocado peeled and chopped
Topping
1 1/2 cups washed blueberrys
3/4 cup fresh pineapple juice
1 teaspoon cornstarch with a touch of cold water to liquefy it.
Method of cooking
1- Add the dates and almonds to a food processor and blend until fine breadcrumbs then place in the base of a cheesecake tin 8' square evenly covering the tin. place in the fridge for 30 mins.
2- Make your espresso coffee either using a bodum or even better if you have a real espresso machine. Make sure the coffee beans are thoroughly grinded first.
3- in a small saucepan add the almond milk and the chocolate to the stove and stir to a sauce then take it off the heat to cool down.
4- Add the cashews, milk sauce, espresso, agave syrup, coconut and avocado to the food processor and process until a creamy dark paste has formed. Smooth the paste evenly over the base of the cheesecake and place in the fridge for a further hour.
5- Place the blueberries and pineapples in a small saucepan on the stove and boil adding the liquid cornstarch. Keep stirring until a nice thick pineapple blueberry sauce has formed. Take of the store and cool it right down.
6- Add the cool blueberry sauce evenly over the cheesecake and place it back in the fridge for a further hour then it is ready to be served. Enjoy!
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