Cheesecake/ Dessert/ Recipes

Infused Chocolate-Espresso Cheesecake {Raw, Vegan}

Hey, lovelies.

If you’re ready to try the most delicious infused creation ever, look no further. This chocolate-espresso (raw and vegan) cheesecake is easy to make and tastes delicious.

Best of all, the flavorful combination of chocolate and espresso easily covers up the taste of marijuana — meaning yourself and those you serve it to will looooove it.

This recipe was originally posted to my healthy blog Bloom for Life. When a friend recently visited, however, we decided to make it infused and omg, it did not disappoint.




Get the recipe for yourself below! And be sure to sign up for our My Stoned Kitchen newsletter to get recipes straight to your inbox.

Infused Chocolate-Espresso Cheesecake {Raw, Vegan}

Prep time: 
Cook time: 
Total time: 
Serves: 12

Ingredients

Crust:

  • ¾ cup almonds
  • ¼ cup coconut oil
  • 3 Tbsp maple syrup
  • ¼ tsp fine-grain sea salt
  • 1 ½ cups rolled oats, divided, gluten-free if necessary

Filling:

  • 1 ½ cups cashews, soaked for at least 4 hours
  • ¾ cup pure maple syrup
  • ¼ cup coconut oil
  • ¼ cup cannabis-infused coconut oil
  • ⅓ cup cocoa powder (I used raw cacao powder)
  • 2 tsp. pure vanilla extract (I used seeds of ½ vanilla bean)
  • ½ tsp. fine-grain sea salt
  • ¼ cup fresh-made espresso (optional)
  • coconut flakes, for garnish (optional)
  • ⅓ cup dark chocolate chips, for garnish (optional)

Directions:

  1. Crust:
  2. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie dish with coconut oil.
  3. In a food processor, blend ½ cup of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the almonds into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn’t, try adding a bit more maple syrup or processing a bit longer.
  4. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.
  5. Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 to 20 minutes.

Make the filling:

  1. Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, coconut oil (both versions), cocoa powder, vanilla, salt, and espresso, and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of almond milk (or a bit more) to help it along.
  2. Pour the filling into the prepared crust, smoothing out the top evenly. Garnish with shaved chocolate, melted chocolate chips, and/or coconut flakes if desired.
  3. Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
  4. Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. Serve with delicious Cashew Crème (recipe below) and finely chopped chocolate, if desired, but it’s fantastic all on its own, too. Wrap leftover slices individually in foil and store them in an airtight container in the freezer for 1 to 1½ weeks.




 

DOSING: 

I recommend using half infused coconut oil and half regular coconut oil, but alter this recipe based on your dosing preference. If you have a super potent coconut oil, for instance, use only 1 Tbsp (which might have 120 mg total) – that way, each slice has 10 mg (the recommended dosing).

Learn more about decarboxylating your weed and making cannabutter here and here.

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