Coffee Cream Mousse Pecan Cheesecake

This recipe has been adapted from This Book by Emily von Euw | (RAW)

Makes 4 ramekins

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Ingredients

Crust:

• 3/4 cup raw pecans

• 3/4 tbsp cacao

• 3/4 cup pitted Medjool dates

• pinch of salt

Coffee Filling:

• 1/4 to 1/2 cup strong brewed coffee (as preferred)

• 3/4 cup raw cashews (soaked overnight or 30’ in hot water)

• 1 cup pitted Medjool dates

• 1 tsp vanilla extract

• 1 tbsp melted coconut oil

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Instructions

Crust: 

1. Pulse the pecans in the food processor until they become a coarse flour.

2. Add remining ingredients and process until the desired consistency is obtained. It has to stick together.

3. Press the mix into the bottom of the ramekins or molds of your choice. Put in fridge. 

Coffee Filling: 

1. Blend all the ingredients except the coconut oil and coffee in a high-speed blender until smooth.

2. Add as much coffee as needed.

3. Once a creamy consistency is obtained, add the coconut oil and pulse a few times (don’t overmix)

4.  Spread over the crusts and put back in the fridge for at least 4 hours.

5. Top with roasted pecans or any other topping of your choice.

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