Chocolate-Covered Mocha Cheesecake

You can't go wrong with this decadent cheesecake. A creamy espresso-flavored filling sits atop a pecan-date crust and the top of the cake is coated in a thick layer of rich dark chocolate then covered with plenty of chocolate chips. This is a cake you can prepare days before and just keep it in the freezer until you're ready to indulge.

Chocolate-Covered Mocha Cheesecake [Vegan]

Ingredients

For the Crust:

• 1 1/2 cups pecans
• 3/4 cup Medjool dates, pitted
• A pinch of salt
• 1 teaspoon vanilla extract

For the Cheesecake:

• 1/2 cup espresso (about 2 shots)
• 2 1/2 cups raw cashews, soaked in water for at least 4 hours
• 3/4 cup maple syrup
• 1/2 cup almond milk
• 3 tablespoons coffee liquor
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon coffee extract

For the Topping:

• 1 cup chocolate, melted in microwave or in a double boiler
• 1 cup vegan chocolate chips

Preparation

To Make the Crust:

1. Grind all the crust ingredients in a food processor until you get a sticky paste.
2. Between two sheets of parchment paper, roll the paste out into approximately 1/4-inch thickness.
3. Cut the paste into the size of your cake pan.
4. Line the cake pan with parchment paper and place the crust on the bottom.
5. Place the pan in the freezer while you prepare the filling.

To Make the Cheesecake:

1. Blend all the filling ingredients together in a high-speed blender.
2. Take the cake pan out of the freezer and add the filling, place back in the freezer.

To Make the Topping:

1. When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan.
2. Pour the melted chocolate over the cake.
3. Add the chocolate chips on top.

To Serve:

1. Keep the cake in the freezer. Transfer to the refrigerator at least 1 hour before serving

https://www.onegreenplanet.org/vegan-recipe/chocolate-covered-mocha-cheesecake/