Espresso Chocolate Chip Cheesecake {Paleo, Vegan}
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Paleo Running Momma · by Michele★ 4.7 (37)

Espresso Chocolate Chip Cheesecake {Paleo, Vegan}

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 15%
CARBS 34G30% OF CAL
8G FIBER9G OTHER17G TOTAL SUGAR
FAT 34G68% OF CAL
19G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy paleo and vegan cheesecake with a chocolate cookie crust and cashew-based espresso chocolate chip filling. Rich and decadent while made with whole-food ingredients.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1/2 cup smooth almond butter
  • 2 Tbsp organic coconut oil refined (melted and cooled to almost room temp)
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup blanched almond flour
  • 1/2 cup raw cacao powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 2 cups raw cashews (soaked for at least 4 hours, or overnight, rinsed well and gently dried with paper towel)
  • 1/3 cup refined coconut oil (soft but solid)
  • 1/3 cup coconut cream
  • 1/2 cup pure maple syrup
  • 2 Tbsp fresh lemon juice
  • 2 tsp pure vanilla extract
  • 2 Tbsp espresso powder
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate chips
  • 1 cup coconut cream (chilled overnight)
  • 1 Tbsp pure maple syrup
  • 1/2 tsp pure vanilla extract
PREP
20M
SODIUM
39MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.