Drinking coffee doesn't agree with my stomach for some some weird reason but when it comes to coffee flavoured desserts, there is no stopping me! I absolutely love tiramisu, coffee infused ice-cream and cakes. Here is a raw vegan version of a tiramisu cheesecake that has been a massive hit with family and friends. Drizzle extra melted chocolate on top to jazz it up.
Place all ingredients in a food processor and blitz until crumbled.
Transfer crumbled base into your setting mould, either an 8 inch springform cake tin or x4 round mousse rings 60mm(w) x 70mm(h)
Press down to form the base of the cheesecake. Set aside.
Place drained cashews with maple syrup, coffee, coconut oil, vanilla into a food processor and process until smooth.
Divide mixture into 2 bowls.
Stir hot water and cacao powder until dissolved and no lumps. Add to one bowl containing the cheesecake filling and stir until combined.
Start layering, first the plain cheesecake filling and then chocolate cheesecake filling. Repeat.
Place into the freezer for 4 hours or overnight.
Once set, pop out from the molds, allow to rest at room temperature for 15-20 minutes. Drizzle with melted vegan chocolate and enjoy!
4 servings
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