Coffee Cheesecake Balls & Beanies Coffee | Vegan, Gluten-free

There are no two ways about it: coffee is my bag. Every morning, my ritual is to make slow pot of coffee in my cafetière, of which I keep one at home and one at work.

How do you like your coffee? Mine has to be strictly no sugar with a good glug of almond milk.

I don’t like my coffee to be too sweet and I’m often disappointed by how sweet a vanilla or caramel latte can be if I order one in a coffee shop. It made my day therefore when earlier this year I discovered Beanies’ cinder toffee coffee (it’s fun to say too – try it!) in my local supermarket, so excited I Instagrammed it here overflowing with its delicious caramel flavours but with no added sugar or sickly sweetness. Talk about a coffee-dream come true.

Beanies Coffee call themselves ‘The Flavour Co.’ and it’s no joke; alongside the cinder toffee they have an incredible selection of over thirty equally tantalising flavours. They recently sent me some new flavours to try, all inspired by my favorite desserts: tiramisu, sticky toffee pudding, pecan nut pie and crème brûlée.

Inspired by the dessert flavours, it seemed only right to share them here with a dessert recipe. It was incredibly hard to narrow down what dessert to make; for starters, it was hard to imagine a coffee-based dessert where Beanies flavoured coffee wouldn’t make it even better.

In the end, I settled on vegan cheesecake and so these Vegan Coffee Cheesecake Balls were born. I made them with tiramisu-flavoured coffee but all of Beanies different flavours would work in these vegan coffee cheesecake balls or you could keep it classic and use unflavoured coffee if you prefer.

Coffee Cheesecake Balls | Vegan   Save Print Prep time 2 hours 30 mins Total time 2 hours 30 mins   Delicious bite-sized coffee cheesecake balls that are dairy-free, gluten-free and fully vegan. Author: The Tofu Diaries Recipe type: Dessert Cuisine: vegan Serves: 12 Ingredients

• 100g dates
• 100g cashew nuts
• 3tbsp freshly ground coffee
• 1tbsp coconut oil
• ½tsp vanilla bean paste
• ¼tsp agave or maple syrup, according to taste

Method

1. Soak the dates and cashew nuts in hot water for at least an hour.
2. Drain the dates and cashews. Place in a food processor along with the other ingredients.
3. Blend for around three minutes, until it is fully blended and has formed a smooth paste.
4. Place in the freezer for around ten minutes (you can keep it in the processor bowl or transfer into another container, depending on sizing). Remove from the freezer.
5. Scoop the mixture out into bite-sized portions, either onto a freezer-proof dish or into mini cupcake cases.
6. Return to the freezer for a further ten minutes and serve.
7. The balls can be stored in the freezer and removed twenty to thirty minutes before serving.

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What flavor cheesecake are you dreaming of?

Looking for more vegan cheesecake ideas? Try these Salted Caramel Chocolate Cheesecake Bars or Mini Matcha Cheesecake Bites!