Coffee Cheesecake

INGREDIENTS

CRUST

1 cup oat flour

1/2 almond flour

1/2 cup dates

1 tsp vanilla extract

3 tbsp canned coconut milk

CHEESECAKE FILLING

1 package silken tofu drained

1/2 cup canned coconut milk

4 dates

1/4 cup peanut butter

2 tsp vanilla extract

4 tsp instant coffee

3 tbsp cornstarch

TOPPING

2 tbsp melted dark chocolate

LET THE FUN BEGIN

Preheat the oven to 360 F. Use a 9-inch springform pancake. And grease it with some coconut oil.

Process all your crust ingredients in a food processor until dough sticks together—transfer dough into your pan, press down with your fingers, and set aside.

Rinse your food processor or use a blender and add all your cheesecake filling it and blending it until well combined. Add more dates if you like your desserts on the sweeter side.

Melt your dark chocolate in a small cup and pour it on top of your filling.

When ready, pour your mixture into the springform pancake—Bake for 45 minutes. Turn off your oven and leave your cheesecake inside for ten more minutes. 

Finally, take it out and let it cool down for an hour or 30 min inside the freezer to speed up the cooling down.

 

NOTE:

You can cut the cheesecake into slices, wrap it with parchment paper, freeze them for up to 3 months, and defrost by leaving it inside the fridge for a couple of hours.