Reader Ash Petroff has done it again, this time sharing with us her AMAZING and HEALTHY recipe for Vegan Coffee Cheesecake.



  • I cup Almond Meal
  • 1/2 cup Pistachio
  • 1/2 cup Medjool Dates
  • 2tsp Coconut Oil (melted)


  • 2 1/2 cups Natural Cashews
  • 1tbsp Ground Coffee
  • 1tsp Vanilla Extract
  • 1tbsp Coconut Oil (melted)
  • 2tbsp Maple Syrup

Caramel Sauce

  • 1 270ml Can of Coconut Milk
  • 3tbsp Maple Syrup
  • 1tsp Vanilla Extract


  • First start with the base, mix all base ingredients together in a food processor until it resembles a sticky crumb.
  • Line a muffin tin with a strip of baking paper in each hole (then when you take them out you can just pull each side of the baking paper up and they will come straight out) Then take a small ball size of the crumb mix and press into each of the muffin holes.
  • Once finished put tins in the freezer.
  • For the filling, you need to pre soak your cashews in water for 3-4 hours (do no skip this step).
  • Once soaked, drain them and mix in a food processor with the rest of the filling ingredients.
  • Take the bases out of the freezer, and spoon a generous amount of the filling on each of them, before returning to the freezer.
  • For the caramel sauce – Put all of the sauce ingredients into a small saucepan over a medium heat, stirring to combine. Let the mixture boil without stirring, and after 10-15 minutes the sauce will start to darken and thicken. Once thickened, allow to cool before spooning over the ‘cheesecakes’.

Recipe makes 10 and are 300 calories each
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