Serves 8-10

You will need a 9” cake tin

Prep time: Approx 1 hour (plus 6 hours for soaking cashews)

Cook time: 8 hours





•  2 cups walnuts

•  1/4 tsp Himalayan pink salt

•  8 medjool dates (pitted)

•  1/2 cup cacao powder


Coffee Layer

•  2 cups cashews (soaked in water for 6hrs and drained)

•  2 shots freshly brewed espresso coffee

•  1/4 cup maple syrup

•  1/4 cup soy or coconut milk (you can use coffee flavoured plant milk if available)

•  1/4 cup coconut butter (melted)

•  1 tsp vanilla extract

•  1 tbsp coffee beans


Vanilla Layer

•  2 cups cashews (soaked in water for 6hrs and drained)

•  1/4 cup maple syrup

•  1 tsp vanilla extract or 1 vanilla bean

•  1/2 cup vanilla soy yoghurt (use extra vanilla extract if using plain soy yoghurt)

•  1 tbsp lemon juice

•  1/4 cup melted coconut butter


Coconut Cream

•  2 cans chilled coconut milk (use only the thick part from the top of the can)

•  2-3 tbsp maple syrup

•  1 tsp vanilla extract




1.  Blitz the walnuts in your food processor until they form a light crumb consistency.

2.  Add the remaining ingredients and blend further for a couple of minutes until all       the ingredients are combined.

3.  Press the brownie dough into the base of your cake tin. Pack it down tightly             using a spatula or glass, and set it aside in the freezer.



Coffee Layer

1.  Add all the ingredients apart from the coffee beans to a high speed blender           and blitz until completely smooth and creamy without any lumps.

2.  Add the coffee beans and blend for another 20 seconds or so. You want there       to be tiny specs of coffee beans running throughout the mixture.

3.  Transfer the mixture to the cake tin and tap the tin on the counter to knock out           any air bubbles.

4.  Place in the freezer to set for 1 hour.


Vanilla Layer

1.  Blend all the ingredients in a high speed blender until completely smooth and           creamy without any lumps.

2.  Transfer the mixture on top of the now set coffee layer of the cheezecake.

3.  Again, tap the tin off the counter to knock out any air bubbles.

4.  If you wish you can create a swirl on the surface of the cake by holding your           spatula down on the outer edge of the cake and working your way into the             middle of the surface of the cake whilst spinning the cake tin.

5.  Place the cake back in the freezer to set for at least 4 hours or overnight if               possible.

6.  Meanwhile prepare the coconut cream as below..


Coconut Cream

1.  Transfer the coconut milk, maple syrup and vanilla extract to a large bowl and         hand whisk until it reaches whipped cream consistency. This works best if made       in advance and placed in an airtight container in the fridge to set while the             cake is setting in the freezer.



1.  Remove the cake from the cake tin at least 1 hour before serving to allow time         for it to defrost.

1.  Transfer the coconut cream to a piping bag and pipe as desired on top of the         cake.

2.  Dust the top of the cake with some sifted cacao powder and decorate with             coffee beans.


     This cake will store in the fridge in an airtight container for 3-5 days,                     alternatively, freeze in sections and defrost as needed.

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