1 1/2 cups of crumbled walnuts
1 tbsp. coconut oil, melted
1/4 cup date paste (blend up about 4-5 soaked dates with a touch of water)
3/4 cup maple syrup
3/4 cup coconut oil
1 large banana
750g soaked nuts (I used mostly cashews, with about 3/4 cup walnuts), soaked for a couple of hours
1 tsp vanilla essence
1 tbsp. chia seeds + 1/4 cup water, soaked for 15 minutes
1 tbsp. flour
1 tbsp. instant coffee granules
1/2 tbsp. water
1/4 cup coconut oil
1 tbsp. maple syrup
1/2 cup cacao powder
- In a small bowl, mix the crumbled nuts, coconut oil and date paste until well combined.
- Press into a lightly greased spring form pan and then place into the freezer while you make the rest of the cheese cake.
- In a blender, blend up the maple syrup, coconut oil, banana, nuts, and vanilla until well combined. I did this in about two batches. The nuts should be nice and creamy, not lumpy.
- Mix in the chia seeds and flour.
- Divide the mixture into three portions.
- Spoon the first portion over the base of the cheese cake, and put back in the freezer while you prepare the next layer.
- In a cup or small bowl, mix together the coffee and water until the coffee dissolves.
- Mix the coffee mixture into the second lot of nut mixture. Taste it, if you want a stronger coffee flavour, add more coffee.
- Spoon the coffee/mocha portion over the first layer of the cheese cake, and put back in the freezer while you prepare the next layer. Make sure it’s fairly evenly spread.
- For the chocolate layer, mix in the remaining coconut oil, maple syrup and the cacao powder.
- Spoon the last layer (the chocolate layer) over the coffee layer of the cheese cake. Make sure it’s fairly evenly spread.
- Place in the freezer for a few hours.
- When you want to serve, take out of the freezer approximately half an hour in advance.