This cake is damn fine. Basically it’s like vanilla cheesecake but with coffee and chocolate infused. Yup, I know. I added goji berries and pumpkin seeds on top because A) color and B) yum. Very rich and decadent. —EvE
SERVES 8 TO 12
CHOCO CRUST
1½ cups (255 g) buckwheat flour
¼ cup (60 ml) date syrup
2 tbsp (28 g) coconut butter
2 tbsp (14 g) carob powder
COFFEE CREAM
2 cups (220 g) raw cashews, soaked for 3 hours in water, then rinsed
¼ tsp vanilla bean seeds
3 tbsp (45 ml) melted coconut oil
¼ cup (60 ml) date syrup
⅛ tsp salt
½ cup (120 ml) very strong brewed organic coffee
TOPPINGS
Pumpkin seeds
Goji berries
Date syrup
FOR THE CHOCO CRUST
Stir the flour with the syrup, coco butter and carob powder until it resembles a crumbly dough that holds its shape when pressed together between a couple fingers. If it’s too crumbly, add more date syrup. If it’s too moist, add more flour. Press it into the bottom of a springform pan or adjustable pan (mine was about 7 or 8 inches [18 or 20 cm]). Put it in the fridge.
Blend all the ingredients together until smooth and delicious. Add some more liquid if it’s too thick or some dates or coconut oil if it’s too thin. You want it to have the consistency of thick yogurt. Spread it evenly onto your crust and leave it in the fridge for 24 hours so the flavors can develop and the cake can set.
Decorate with the toppings and enjoy!