This soul-satisfying cheesecake is a divine fusion of chocolate and coffee, topped with a decadent sprinkling of maple-candied nuts. Yep, it's delicious!

Ingredients

BASE

1/2 cup activated almonds
1/2 cup fine desiccated coconut
8 - 10 medjool dates

FILLING 1

2 cups soaked cashews
juice, 1/2 lemon
1/3 cup coconut oil
1/3 cup rice malt syrup or coconut nectar
1 tbs maple syrup
1 vanilla bean

FILLING 2

2 espresso shots
1 tbs cacao powder
1 tbs maple syrup

CANDIED NUTS

2 tsp coconut oil
1 tsp maple syrup
pinch sea salt

mocha cheesecake

Method

Place all base ingredients in a food processor and pulse until the mixture resembles a crumble like texture and sticks together. Add a couple of tablespoons of water if mixture needs a little more hold. Press into a lined spring board tin and place in the freezer.
Meanwhile place all filling 1. ingredients in a high-quality blender or food processor and blend until smooth and creamy. Remove tin from freezer and pour half the filling mixture on top of the base and place back in the freezer to set for around half an hour.
Add the remaining filling 2 Ingredients to your leftover filling 1, mix well. Add to the top of your cake once chilled to prevent layers from mixing into each other.
Freeze for at least 2 hours before serving.

Original recipe by: BROOKE MEREDITH, A CONSCIOUS COLLECTION

Article by Loving Earth Holistic Kitchen

Loving Earth is an Australian brand that offers a delicious range of raw chocolate products, healthy snacks, nutrient-dense superfoods and a whole lot more. The Loving Earth ethos is based around three central concepts: their products need to be Healthy, Sustainable and Fair.