This sugar free mocha cheesecake is a real coffee lovers cheesecake. In this recipe, we are using coffee as the liquid for fermenting the cashews and we’re using tart rings to create perfect little “baked” pastry crusts. If you are interested in learning and growing where raw/healthy desserts and pastry are concerned, doing recipes like this one will start growing you and giving you new experiences to learn and draw from.
Coffee Cheesecake Tartlets
Chocolate Tart Shells
- 115 g water
- 15 g cold pressed sesame or nut oil
- 75 g coconut sugar
- 75 g cashews, soaked and rinsed
- 50 g cacao powder + more for rolling
- 1 tsp tamari
- 15 g psyllium husk
- 45 g oat flour
- 60 g ground almonds
- 15 g coconut flour
Stage 1 - fermentation
- 200 g cashews, soaked
- 1-2 tsp probiotic powder
- 100 g espresso or just enough to blend
Coffee Cheesecake Filling
- 1 recipe stage 1 cheese see above
- 150 g coconut sugar, powdered
- 40 g lemon juice
- 150 g coconut oil, melted
- 6-8 drops vanilla medicine flower extract or 1 tsp vanilla beans scraped from the pod ( optional )
- 6-8 drops coffee medicine flower extract optional for added flavour
- 1 tsp tamari
Cacao Cream - For Drizzling on top
- 25g-40g cacao powder
Chocolate Tart Shells
- Blend the first set of ingredients until smooth.
- Add the psyllium and pulse to incorporate.
- Mix the last set of ingredients together in a mixing bowl.
- Add the contents of the blender and mix well with your hands until it comes together.
- Form the mix into a ball and allow to rest 5 minutes to firm up.
- Roll the dough out between two pieces of teflex or greaseproof paper, dust the dough with some cacao powder if it sticks, to ⅛ - ¼ inch thickness.
- Cut the dough into rounds just slightly larger than the diameter of the rings you’re using. I used these rings.
- Press the dough into the rings,removing the excess. Use a little water to help keep it clean, tidy and smooth.
- Place on a mesh dehydrator tray and dry for 6-8 hours at 130f or higher if you want them to dry faster.
- Allow them to sit after coming out of the dehydrator and the crust will shrink a little away from the rings. Be sure there’s no crust blocking the release of the shell. Press around the top edges and push the sides of the ring. This all helps to release the dough from the ring.
- Pop them to one side until the filling is ready.
- These can be made ahead of time and stored in the freezer in an airtight container for several months.
Coffee Cheesecake Filling - Stage 1
- Blend the cashews with the probiotic powder and just enough espresso to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
Coffee Cheesecake Filling - Stage 2
- Combine first set of ingredients in a high speed blender until smooth.
- Divide the coffee filling equally into the tart shells and place them in the fridge or freezer to set firm, about 30 mins - 1 hr.
- Add the cacao powder to the remaining coffee mixture in the blender and process to combine.
- Transfer to a piping bag and put somewhere warm until ready to use.
- Once the tarts are set, place them on a tabletop and drizzle the chocolate cream over them as desired. Finish with a sprinkle of ground coffee.
- Store the tarts in the fridge for up to 5 days and in the freezer for several months in an airtight container.
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