If you crave the coffee flavor and chocolate at the same time, this Chocolate Coffee Cheesecake is here for you! It's vegan, no-bake, and super creamy and delicious!
Add the pitted dates to a food processor and chop them first, then add the almonds and cacao nibs, continue to process until all are finely chopped. The mixture should be stick together when pressed between your fingers. If it's too dry, add a small dash of water, and process again to help to bind.
Scoop about 3 big teaspoons of the mixture to make 3 little balls. Press the rest mixture to the bottom of the jar/pan. Place both the balls and the jar separately in the freezer while we make the filling.
To make the coffee cheesecake layer:
Drain out the water from the soaking cashews and give it a rinse.
Add the cashews and the rest of the ingredients for the coffee layer in a blender and blend until smooth and creamy. If the coconut oil is in solid state, melt it first.
Take out the jar from the freezer. Pour the coffee cheesecake mixture onto the base layer. Gently wiggle the jar to let the mixture even out. Return it to the freezer for at least 30 minutes or until the surface of the cheesecake layer is set. Leave it in the freezer while we make the chocolate layer.
To make the chocolate mousse layer
Blend all ingredients until smooth. (I use cacao powder. You can use cocoa powder if that works for you but the flavor will be slightly different.)
Remove the jar from the freezer. Pour the chocolate mixture onto the cheesecake layer, and smooth it out.
Return the jar to the freezer for 30 minutes or 2 - 3 hours with the lid on until it's completely set.
Take out the small balls that we made from the base mixture and place them on the cake. (This is optional step but I just want to make it look a little different. :P I also drizzle some melted dark chocolate on the balls.) Scoop or slice if you making them in a pan. Then...DIVE IN!