Vegan Mocha Cheesecakes

It’s hard to beat the delicious combination of chocolate and coffee. These vegan mocha cheesecakes are the perfect, no-bake dessert for any occasion.

For the Filling:
1½ cups raw cashews (soaked or 2-3 hours)
⅓ cup + up to 4 tablespoons soy milk
2 teaspoons instant espresso
2 tablespoons coconut oil
2 tablespoons cocoa powder
2-3 tablespoons maple syrup (adjust to your liking)

For the Crust:
¼ cup oats
½ cup almonds
½ cup dates (~5 dates), soaked 10 min in warm water
2 tablespoons coconut oil
Dash of salt

Garnish:
¼ cup vegan chocolate chips

View the full recipe at Dietitian Debbie Dishes →