Raw Cappuccino Cheesecake

After discovering that our range of quinoa granola goes with Plenish nut milks better than avocado goes with eggs, we came up with a dreamy raw cheesecake recipe using their creamy milks in the filling and our crunchy cereal as the base. Throw in some coffee and voila! You've got one decadent pudding bound to impress any discerning coffee lover. 

Makes 4 - 5 small cakes or one 8-inch cake

50g macadamia, cashew or brazil nuts
60g pecans
90g dates
4 tbsp raw or activated buckwheat
30g desiccated coconut
20g coconut oil
1 tbsp tahini
1 tsp maca
⅓ tsp Himalayan salt
4 tbsp Cacao & Cashew or Almond & Vanilla Qnola

350g soaked cashews
100g coconut oil
110ml Plenish almond or cashew milk
15g vanilla paste
1 tbsp maca
60g coffee extract (or add 60ml water to 4g coffee powder)
35-45g coconut syrup or date sweetener
1 tsp Himalayan salt
2 tbsp cacao powder
Cacao nibs to serve

For the base:
1. Place the nuts in a food processor or blender and blend on a high speed for one minute until fine and crumb-like.
2. Add the dates and blend for a further 30-60 seconds.
3. Add all of the other base ingredients apart from the Qnola and 10g of coffee extract, blend for a further minute until combined.
4. Add your Qnola flavour of choice to the mixture and stir together with a spoon.
5. Spread the mixture onto the base of your cake tin (or equally between individual ramekins or glasses), pressing down with the back of your spoon so it is compact. Place in the fridge to set.

For the filling:
1. Place all of the filling ingredients apart from the cacao powder in a food processor or blender. Tip – start with a little less sweetener and coffee, as you can increase these to taste.
2. Blend on a medium speed and gradually increase the speed of your food processor until it reaches its highest setting. It should run smoothly. Blend for a further 2-5 minutes depending on the power of your processor. If some of the mixture sticks to the side of your processor, scrape down with a spoon and add a little more nut milk.
3. Once smooth, pour three quarters of the mixture into a bowl.
4. To the remaining quarter, add the cacao powder and about 10g of the reserved coffee extract or powder (to taste). Whisk together with a fork and set aside.
5. Remove your cake tin (or individual ramekins) from the fridge. Take the main portion of your filling mixture and pour it onto your base. Top with the cacao mixture – either work in layers, pouring the cacao mixture evenly on top, or create a marble effect by spooning a small amount of the cacao mixture on to the top of the cake and swirling it in with the handle of a teaspoon. Return to the fridge to set.

To serve – drizzle with any leftover cacao mixture and add a sprinkling of cacao powder and cacao nibs.