If you know me at all, then you’ll probably be well aware that I’m a huge coffee fan! I love a good cuppa’ coffee, mocha, coffee smoothie.. anything really. It also works exceptionally well in desserts like cookies, mousses, cakes, creams and so much more! Not to mention, coffee and chocolate is a pretty divine flavour combination! This raw cheesecake combines both of those things, as well as a delicious crunchy & sticky date base featuring the dried Jujube fruits that I’ve been trying out.
Now, you might be wandering what a Jujube actually is? Well, so was I when I first heard the name! The Jujube products that I’ve been using are from a brand called Abakus Foods, who you can check out here. They have a range of different products such as: dried jujube fruits, crisps and nuts. They’re also known as the Red Date and you can see why from the colour. They’re a sort of deep red, ruby colour and taste deliciously sweet! One of my favourite products that they do are the Jujube crips- which are a little bit like those dried apple crisps that you can get. They’re sweet, crunchy and a really convenient snack to take with you on the go. I’ve used them to garnish the cheesecake slices here, for an added bit of crunch and I think that they would also make a really tasty addition to granolas, cookies or maybe as a porridge topping. If you want to find out a little bit more about the Jujube fruit and some of the nutritional benefits, have a read on their website as there’s lots of great info there!
Using dates in the base of cheesecakes is great because, not only does it provide lots of divine natural sweetness and flavour, but their sticky texture also helps to bing the nuts and oats together and create a nice sticky dough that is easily moulded into your cake tin. They’re also great for making things like energy bites, raw brownies, granola bars and cookies.. or even just as a snack on their own if you fancy it!
I think I’ve probably said this a couple of times previously, but despite looking rather fancy and complex, raw cheesecakes are actually pretty easy and straight forward to make.. and you can get creative and really customise the flavours. I love coming up with different flavour combinations and also creating layered cheesecakes too.. that’s one of my favourite things to make, like.. ever! I just think they look SO incredible with all of the amazing different coloured layers! I think if I ever stopped blogging and social media, I might just set up a little cafe and sell ridiculously extravagant raw cheesecakes haha!
Ooh, I nearly forgot to mention one of my favourite parts of the recipe! Just to finish off the cakes and make them look that teeny bit prettier and more fancy; I whipped up a creamy coffee and coconut cream drizzle sauce which may just possibly be my favourite sauce yet! I think this will be making a regular appearance in multiple future recipes and would also make a great custard or dipping sauce too!
- 1 1/2 cup oats
- 1 tbsp cacao powder
- 2 tbsp brown rice syrup
- Tsp coconut oil
- 1/2 cup dried Jujube Fruits
- 1 cup cashews- soaked for 4 hours
- 2 tbsp cacao powder
- 2 tbsp brown rice syrup/honey
- 2 tbsp coconut butter
- 5 tbsp fresh brewed espresso
- 2 tbsp coconut cream
- Almond milk
- 3 tbsp fresh brewed espresso
- 2 heaped tbsp coconut cream
- 1 tbsp honey/brown rice syrup
- Jujube crisps to garnish
- To make the base for your cheesecake, add the oats into a food processor and blend for a few seances until they're slightly more finely ground.
- Add in the remaining base ingredients and blend again so that everything is well combined and sticks together.
- Transfer this into a baking dish/container and press down to create a smooth cake base. Pop the dish into the freezer to allow the base to set whilst you make the filling.
- Drain and rinse your cashews and add them into the food processor or a high speed blender along with the coconut butter, espresso, coconut cream, rice syrup, cacao powder and blend. Add a little almond milk to help everything mix and continue to blend this until you're left with a really smooth and creamy consistency.
- Spread this evenly over the cake base and allow the cheesecake to set in the freezer for around 4 hours.
- For your coffee cream, combine the coconut cream, sweetener and coffee together in a bowl and mix well. Slice your cake into portions and garnish with some of the dried Jujube crips and a drizzle of the cream.