At last, we’re being treated to nicer, warmer weather as we head into summer – where has this year gone?! With that in mind, my recipe working with Percol Coffee this month is a raw, no-bake dessert that can be made in advance and served on a hot sunny day as a refreshing treat. With a shortbread base, creamy coffee then rich chocolate layer, finished off with caramel date balls and a drizzle of dark chocolate, this recipe is easy to make vegan-friendly, gluten-free, dairy-free and even no refined sugar. Perfect for any coffee (and chocolate!) lover.
Ingredients:
For the base –
- 50g coconut flour (I used Lucy Bee)
- 25g ground almonds
- 2 tablespoons tahini
- 4 tablespoons maple syrup, honey or date nectar (I used Beloved)
- 1 tablespoon coconut oil, melted (I used Lucy Bee)
- ½ teaspoon vanilla extract
For the coffee layer –
- ½ can coconut milk (chilled in the fridge overnight)
- 1 frozen banana
- 1 teaspoon Percol Coffee, dissolved in 1 teaspoon boiling water then cooled
- 3 tablespoons maple syrup, honey or date nectar
- 1 tablespoon coconut oil, melted
- ½ teaspoon vanilla extract
For the chocolate layer –
- ½ can coconut milk
- 1 frozen banana
- 2 tablespoons cacao or cocoa powder (I used Lucy Bee)
- 3 tablespoons maple syrup, honey or date nectar
- 1 tablespoon coconut oil, melted
- ½ teaspoon vanilla extract
For the date caramel balls –
- 100g dates
- 50g ground almonds
- 1 teaspoon coconut oil, melted
- 1 tablespoon cocoa or cacao powder
To decorate –
- 50g dark chocolate (can be dairy-free/vegan/sugar-free)
- 1 teaspoon coconut oil
Get making!
- First make the base: Mix together the coconut flour and ground almonds in a bowl then stir in the tahini, chosen sweetener, coconut oil and vanilla – you should have a dough that sticks together. Add a little more tahini or coconut oil if too crumbly. Transfer the mixture to a 15cm loose-bottomed cake tin and use your fingers to spread out and press down evenly. Set aside.
- Now make the coffee layer: Scrape the solid part of the coconut milk into a blender (I use my Ninja Kitchen Auto IQ) along with the frozen banana, cooled coffee, chosen sweetener, coconut oil and vanilla. Whizz up until completely smooth and quite thick. Pour over the base and freeze for at least 1 hour.
- Time to make the chocolate layer: Spoon out the remaining solid coconut cream from the can and place in a clean blender along with the cacao/cocoa powder, chosen sweetener, coconut oil and vanilla. Whizz up until smooth and quite thick.
- Remove the cheesecake from the freezer – the coffee part should be quite solid. Pour over the chocolate layer then return to the freezer for at least 2 hours.
- Meanwhile make the date balls: Simply blend the dates, ground almonds and coconut oil until smooth. Form small balls then roll in the cocoa/cacao powder to coat. Chill in the fridge.
- When ready to serve, remove the cheesecake from the freezer 5-10 minutes beforehand then carefully remove from the tin and place on a serving board Gently melt the chocolate with the coconut oil the and drizzle over then arrange the date balls on top. Now slice up and serve!
Keep any remaining cheesecake in the freezer for up to 2 weeks.
Check out my other recipes working with Percol Coffee over here 🙂