This post is also available in: Hebrew
It has been 3 nights already that I can’t sleep. If you know me, you know that this is not a problem common for me usually..
The new back to school period brings its own challenges and experiences and sometimes I feel I may be taking it much harder than my girls.
I wonder if i’m feeling their experiences or just reliving my own old ones. I try to set an example for strength and independence yet at the same time I just want to hold them in my arms all day.
3 Days ago we came back from a 3 week vacation abroad. The most family-is vacation I’ve had yet, a wonderful one, but, coffee free (my coffee issues did not let me find a decent coffee, at least not in the small villages we were at).
So now, when back home, is a great time to share this crazily tasty vegan espresso cheesecake.
The Dishometer Rating:
- For the base:
- 2 cups soft majhul dates
- 1 cup pecans (can sub with almonds)
- a pinch of salt
- For the cream cheese:
- 3 cups cashew (soaked 10 hours in cold water or 10 minutes in boiling water)
- ½ cup pure maple syrup
- ½ cup cocoa butter (measured in it's solid state when it comes in coins)
- ½ cup espresso (or other coffee)
- ¼ cup fresh lemon juice
- ¼ cup water
- 1 tea spoon vanilla extract
- a pinch of salt
- For the chocolate ganache:
- 1 cup dark chocolate chips
- 2-3 table spoons plant based mild (soy/almond)
- Make the base: Ad the dates, pecans and salt to a food processor and process until it becomes a sticky dough. Transfer to a round spring pan (24 cm diameter) and use your fingers to flatten it equally.
- Make the espresso creamcheese: melt the cocoa butter in a bain-marie (in a small pot over a larger pot with boiling water), add it to a high speed blender along with the rest of the cream ingredients and blend until it reaches a smooth consistency. You will need to stop and scrape down the sides of your blender a few times. Pour into the spring pan and place in the freezer to set for about an hour.
- Make the chocolate ganache: melt the chocolate with the milk in a bain-marie. Pour on top of the cream and place in the freezer to set for about an hour.
- Serve cold, take out of the freezer about 10 minutes before serving.
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