Chocolate, Chestnut & Coffee Cheesecake

Hey friends, and welcome to Fuelling The Fork’s first ever recipe- a chocolate, coffee and chestnut cheesecake!!
 
So firstly, I’m going to give you a heads up. You’re probably going to be seeing quite a substantial amount of raw vegan inspired desserts around here.

Now, I’m not actually vegan myself. And raw vegan- not by a long stretch. But that doesn’t stop me appreciating the recipes that do fall under those categories. And let me tell ya, raw vegan desserts totally blow my mind. They look so beautiful and colourful and they taste like a delightful superfood party in my mouth.
Plus! There’s no need to stress over those pesky cooking issues you get with desserts of the non raw variety. You know, the ones that go something like this: ‘Okay, now the recipe said 45 minutes at 180 degrees. But… its been 45 minutes and that is DEFINITELY not cooked in the middle. In fact, it looks kinda burnt on top. What’s wrong with my oven?! There’s something wrong with it! Wait… oh god. Have I put the grill on by mistake?’. Which is of course a fictional scenario made up for the purposes of this post. It wasn’t based on that banana bread I made the other week.
 
Alas, here I am, turning my efforts to the raw dessert community. I’m having a great time so far.
Everyone’s been really welcoming.
 

 
Especially those cheesecakes.
 
It all started quite surreptitiously. I was wandering around the supermarket and suddenly noticed something I’d never seen before: chestnut puree. But I’d only come in for a cheap and basic shop of fruit, veg and meat. The essentials. Chestnut puree wasn’t really an essential, was it? So I glumly headed towards the checkouts, chestnut puree left on the shelf. And then, just as I was approaching, I saw a tin of it in the reduced to clear section! At half the price, and all because it had a dent in it! It was obviously fate. And I’m not one to ignore fate, so into the trolley it went.
 
Moral of the story: don’t ignore the reduced section.
 
Anyway. I had a scout around online to see what sort of recipes it was most commonly used in, and it seemed to be mostly soups. So I figured I’d make soup. Why not? Who doesn’t love soup? But my browsing quickly spiraled into a pinterest binge and before I knew it I was reading about raw vegan desserts. And voila, an idea was born! Chocolate, chestnut and coffee cheesecake.
 

 

 
This particular dessert is not strictly raw vegan, because I’ve mixed ricotta in with the chestnut puree for the filling. However, you can omit the amount of ricotta used for the same amount again of chestnut puree. They both have similar textures so this should work fine. Alternatively, you can sub the ricotta for cashew cream. (Just remember to soak your cashews in some filtered water and sea salt for at least 1 hour before blending, if making your own).
 

 
So there you have it! A delicious, low carb cheesecake brimming with healthy fats. Perfect for a night in with friends, taking to a party, or for a cheeky solo afternoon treat! It’ll keep in the fridge for up to 1 week.
 

 
Without further ado, here is the recipe! Macronutrient totals can be found at the bottom of the post.
I hope you enjoy it. If you try it yourself or have any questions, please leave a comment in the comments section below- I’d love to hear your thoughts!
 

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