(please note that this post is sponsored by Wicked Joe Coffee, but all opinions are truly my own!)

If you don’t know how much I love coffee by now, you need to pay closer attention. And if this paleo coffee cheesecake creation doesn’t prove it, then I’m not sure what will…

I feel like coffee plays a big part in my life. Not because I drink a lot or because I feel like I need it, but because I love the routine of it. I love my cozy, early morning cup of black coffee, before the rest of the world seems to wake up. It’s just me, my couch, my coffee and the beginning of the sunrise. It’s truly magical.


Coffee is also how I love connecting with others. One of my favorite things when I’m visiting home is having coffee in the morning with my parents. When I was younger, going to get coffee was me and my dad’s special time to catchup and chit chat. Grabbing coffee with friends I don’t see often usually means a stop at our favorite coffee shop. Mornings spent at cafes, working, writing and blogging make for the best mornings. I just love the culture and context around coffee. A lot.


But you know what I love even more? ORGANIC and fair-trade coffee (that also tastes amazing). Enter Wicked Joe Coffee Co. (and insert heart eyes here). I tried Wicked Coffee for the first-time last week and you guys… I’m already obsessed. I didn’t have high hopes because I’m pretty picky when it comes to coffee, but Wicked blew me away. It’s dark and rich and smooth and basically, I’m in love.


And the fact that it’s organic makes me swoon! Did you know coffee is one of the most heavily chemically treated crops? YIKES. For the longest time I just bought Starbucks coffee beans because it’s what I knew, but once I started reading more about organic coffee I cut that ish out right away. Of course, when I get coffee out I don’t only seek out organic coffee (because that’s unrealistic), but since I mainly drink my coffee at home, I’m not too worried.


Wicked Joe is a company that I fully stand behind for so many reasons. Not only are their coffee beans grown organically, using environmentally-friendly practices that focus on nurturing the environment, but they ensure the fair pay for the workers farming their beans. They also support the Maine State Park, Take It Outside campaign, provide support to local schools and children’s programs, is bird friendly and so. much. MORE. (you can read all about their social responsibility here).

SO yes, I love coffee. But I love companies that do good even better. Companies that act kind towards their communities, their workers and especially the environment. All in all, this is a dessert you can feel damn good eating. It’s paleo, SCD friendly, refined sugar free, dairy free, gluten free AND you’re inadvertently helping the environment. SCORE!!

If you love this recipe you’ll also love my double chocolate espresso cookies and paleo coffee “oats”! Plus, each one of those posts gives you a little more of a window into my love affair with coffee.

XO nat

Related: Paleo Pumpkin Cheesecake, Paleo Strawberries and Cream Cheesecake, Double Chocolate Coffee Cookies

Paleo, SCD Coffee Cheesecake

This paleo, dairy free coffee cheesecake is bound to knock your socks off AND put a pep in your step! It's also gluten free, refined sugar free and SCD friendly!



  • 1/2 cup unsweetened coconut flakes

  • 1/2 cup raw cashews

  • 1/4 cup coconut flour

  • 1/4 tsp salt

  • 1 Tbsp coffee grounds

  • 3 soaked dates

  • 1/4 cup coconut oil

  • 2 Tbsp raw honey

  • 1 tsp pure vanilla extract


  • 1 cup soaked raw cashews These should be soaked for 3-4 hours

  • 1/2 cup unsweetened coconut flakes

  • 1 1/2 tsp pure vanilla extract

  • 7 soaked dates

  • 1/4 cup coconut oil

  • 1/4 cup cashew butter

  • 1/4 cup strongly brewed coffee


  1. Before starting, make sure your raw cashews for the filling (not the crust!) have been soaked for 3-4 hours. Your soaked dates should simply be soaked in boiling water for 5-8 minutes (until a little softer). You don't want to soak your dates for longer because they'll lose a lot of their sweetness!

  2. Start by preparing muffin tins with paper liners.

  3. In a food processor, place all of the ingredients for the crust and blend until no large chunks remain.

  4. Press the crust evenly into the bottom of each muffin tin.

  5. Next, place all of the ingredients for the filling into a food processor and blend until completely smooth.

  6. Place the filling on top of the crust in each tin and smooth evenly.

  7. Place in the freezer for half of an hour to an hour (or until hard) and ENJOY! Enjoy straight from the freezer or the fridge. The texture of it once placed in the fridge is a little closer to creamy cheesecake.