Tag Archives: espresso

Espresso Cheesecake Brownies

Yesterday I received a request from my dad’s coworkers to make a cheesecake. I’m personally not a fan of just plain cheesecake so I decided to spice it up with espresso and an brownies crust. Everybody at his office loved these Espresso Cheesecake Brownies and they were gone within 10 minutes!

Espresso Cheesecake Brownies
Espresso Cheesecake Brownies

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Espresso Cheesecake Brownies

(Serves 16-25)

Brownie:

1 cup (392g) dates

½ cup (126g) walnuts

2 tbsp (40g) cacao powder

 

Cheesecake:

1 cup (308g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

¼ cup water + 1 tsp Nescafe (or use coffee)

Directions

1) Blend all the brownie ingredients until a crumbly dough forms. Press brownie layer in a 8 by 8 inch silicone pan & place in the freezer. If you don’t own a silicone pan then use a regular baking dish and line it with parchment paper.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

 

Espresso Hazelnut Truffles

Recently I’ve been obsessed with the espresso & hazelnut combo. Last week I made a raw vegan cheesecake with a crunchy hazelnut crust & creamy espresso filling & it was A M A Z I N G!

This week I decided to make a fast snack with the same flavors & came up with this concoction. I hope you enjoy these truffles as much as I do!


Espresso Hazelnut Truffles

(Vegan & Paleo)

1 cup dates

1 cup raw hazelnuts

1 tbsp cacao powder

1 tsp Nescafé + 1 tsp hot water (the “espresso”)

Directions

1) Mix the Nescafé & the hot water together and set aside.

2) In a high power blender (I used my handy Vitamix) blend the dates, hazelnuts & cacao powder until a sticky dough forms. Add in the “espresso” & blend.

3) Roll the dough into 14 balls & devour! Store left overs in the fridge. Enjoy!

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/