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WITH ONLY SIMPLE INGREDIENTS YOU UNDERSTAND!
Double Chocolate Magic Mocha Cheesecake | Plant-Based Deliciousness

Double Chocolate Magic Mocha Cheesecake | Plant-Based Deliciousness

Here's What You Will Need:

High Speed Blender (we used a Vitamix)

Food Processor

9" Springform Pan


Few Sprigs of Fresh Mint (for decorating)

Cheesecake Crust:
  • 24 Oreo Cookies
  • 4 TBSP Vegan Butter

Magic Mood Cheesecake Filling:

 

  • 2 TBSP Viva La Vibe Magic Mood
  • 10 oz Semi-Sweet Chocolate (chopped & melted)
  • 2 1/2 cups Cashews (soaked in hot water) 
  • 1 can Coconut Milk (full fat)
  • 5 TBSP Coconut Oil (melted)
  • 2 tsp Lemon Juice
  • 1 tsp Vanilla
  • 4 Dates (pitted)
  • 2 tsp instant coffee
  • 2 TBSP rum

Coffee Mocha Truffles: 

  • 1/2 Bag Münki Coffee Mocha Trailmix
  •  Dates (pitted)






 

For the Vegan Cheesecake Crust

  • To make the Crust: Grease a 9-inch springform pan or line the bottom with a round disc of parchment paper. 
  • Add the oreo cookies and butter to the food processor and pulse until you have fine crumbs and everything is well combined. 
  • Bomb the mixture into the prepared springform pan and press firmly into the bottom of the pan with your fingers or a glass. Place in the freezer while you make the filling. 

For the Cheesecake Filling

  • Soak the cashews for a few hours or via the "I forgot to soak the dang cashews" method below. 
Pro Tip: Place your cashews in a pot, cover with water and bring to boil. When the water is boiling, remove the pot from heat and let sit for 5-10 minutes. Rinse and drain before using. 
  • Melt the chocolate in a double boiler (or if you have a microwave you can melt in there).
  • In a high speed blender, combine the drained cashews, Viva La Vibe Magic Mood powder, melted chocolate, coconut milk, coconut oil, lemon juice, vanilla, sugar, instant coffee and rum. Blend until smooth and creamy. 
  • Pour the mixture over the crust. Tap a few times to release any air bubbles. Place in the freezer for 2 hours or refrigerate for 3-4 hours. 

For the Coffee Mocha Truffles

  • Pour 1/2 bag of Münki Coffee Mocha Trailmix into the food processor & blitz for a few seconds. 
  • Add the pitted dates and blitz until fully combined and you have a nice crumbly - but sticky - consistency. 
  • Now, simply grab a bit of the "dough", mash it together and roll into balls of various sizes & place in freezer. To make these truffles next level, you can roll some of the balls in shredded coconut and Magic Mood powder or drizzle with icing.

Decorate, Dive In and Enjoy

  • When the cheesecake is ready, grab it out of the freezer and decorate with truffle balls and fresh mint.
  • Enjoy & Evolve Your Tastebuds!

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