chocolate on wooden spoon over mocha cake

Mocha Cheesecake

Our new mocha cheesecake combines two of life’s little pleasures: coffee and chocolate. We’ve replaced the dairy with almond milk and used coconut nectar or raw honey for sweetness. If you can resist temptation, you can keep it in the fridge for up to seven days. Good luck!

When coffee dreams, it dreams of chocolate


Makes one large cake with approximately 18 slices.

For the Crust
  • 1 ¾ C almonds
  • 5 T cacao powder
  • ⅓ C date paste (dates and water blended to form a paste)
  • 1 t vanilla extract
  • pinch of rock salt
For the Filling
  • 3 C cashews
  • 1 ¼ C espresso, prepared
  • ¾ C almond milk
  • 1 C coconut nectar or raw honey
  • ¼ C cacao powder
  • 2 t vanilla extract
  • ¼ t rock salt
  • 3 T lecithin powder
  • 1 ¼ C coconut butter


For the Crust

Blend all the ingredients and press into the bottom of a springform pan.

For the Filling

Blend all the ingredients together until smooth. Pour into the springform tin on top of the crust. Decorate with cacao powder or chocolate sauce (There’s a great recipe for chocolate sauce in Antonia’s Way) and set in the freezer.

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