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Hazelnut Espresso Cheesecake

Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups hazelnuts toasted
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 2 tbsp instant espresso
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.33 cup plant milk

Method
 

  1. Blend hazelnuts and dates into crust; press into pan.
  2. Dissolve espresso in warm plant milk.
  3. Blend cashews, espresso milk, maple syrup, and coconut oil smooth.
  4. Pour filling over crust; smooth top.
  5. Freeze at least 4 hours until firm.
  6. Thaw 15 minutes; top with chopped hazelnuts before slicing.

Notes

Adjust the espresso up or down depending on how bold you like your coffee.