coconut

It definitely is too late to say it now but happy New Year!! I hope it’s all been positive so far! Mine has been the best yet. I can’t wait to share more creations with you in 2017. The last year has been full of change from start to end, but I am so grateful for the journey and most of all for your support. Thank you for stopping by and supporting me on Facebook, Instagram, this blog or in person by eating my food! I really do love doing this and feel incredibly blessed to be able to inspire others to try eating more plants, or begin to think about food differently. It makes me all fuzzy inside when people try my recipes or try something new because of me. I love sharing the benefits of this lifestyle with as many people as possible. I’m full of ideas for 2017, pretty excited to see where this year takes me!

Aside from hibernating with the kittens, I’ve been scurrying about the kitchen recipe testing and my latest food crush are these raw mocha cheesecakes. It has been a recipe I’ve been dreaming of for a while because I love coffee… all types, black, milky, sweet, chilled, in cake form… I’ll take it all! Mocha seems like a safe option for people who may not like coffee because I’ve added a little chocolate and who doesn’t like chocolate? Actually I do know a couple of people, but still, more for you if they don’t like it!

These are indulgent, creamy, not too sweet treats but still dairy, gluten and refined sugar free. They really don’t take much effort to make, just remember to soak your cashews before hand, no matter how hard I try, I always forget. I definitely recommend enjoying a couple of these with a cup of the black stuff for the ultimate coffee shop experience!

Hope the year continues to keep you and your loved ones safe, healthy and well fed.

Peace and coffee,

Bo x

Base

• 2 cups almonds
• 1/2 cup desiccated coconut
• 1/2 tsp pink himalayan salt
• 2 tsp cinnamon
• 2-3 tbsp maple/rice syrup or coconut nectar

Filling

• 2 cups cashews, soaked overnight and drained
• 1/2 cup coconut milk
• 2 tsp vanilla extract
• 1/4 cup lemon juice
• 1/2 cup maple/rice syrup or coconut nectar
• 1 tsp pink himalayan salt
• 4 tbsp coconut oil
• 1/2 cup very strong black coffee, chilled
• 2 tbsp cacao powder

Chocolate drizzle (optional)

• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tbsp cacao powder

Toppings (optional)

• 1/2 cup chocolate coated coffee beans (grind 1/4 cup of beans for the mocha dust)

Line a square baking tray with greaseproof paper, leaving a little extra hanging over the sides for easy removal.Prepare your base by adding almonds, coconut, salt and cinnamon until a fine flour is formed. Add syrup a tablespoon at a time, until mixture sticks together between your fingers. Add a tablespoon of water if it’s too dry, or a little extra coconut if it’s too wet.

Press base mixture into a pan evenly. Set aside in the fridge while you make the filling.

Blend soaked cashews, coconut milk, vanilla, lemon juice, syrup and salt until very smooth and creamy, around 4-5 minutes. Pour roughly half the mix on to your base. Set aside in the freezer to set, at least 2 hours.

To the remaining filling, add coconut oil, cooled coffee and cacao. Pour over to make the third and final layer. Set for 2-3 hours in the freezer, then slowly lift out the pan and slice into little squares with a sharp knife.

To make the drizzle, add coconut oil, maple syrup and cacao to a small mixing bowl and mix with a fork until smooth. Drizzle over cheesecakes and top with coffee beans and mocha dust. Keep in the freezer for up to a month. Best eating after thawing for 10 minutes.