A delicious raw vegan chocolate hazelnut cheesecake that only takes minutes to put together. It’s a lovely alternative for those looking for raw cakes made without cashews, and is also gluten & grain-free, and refined sugar-free.
- ½ cup peanuts (or another nut)
- 6–8 hazelnuts
- 1 soft medjool date, pitted
- 2 tbsp maple syrup
- 1 tbsp cocoa powder
- ½ tbsp coconut oil, liquefied*
- ¾ cup hazelnuts, pre-soaked and strained**
- 6 tbsp maple syrup
- 2 tbsp coconut oil, liquefied*
- 2 tbsp cocoa powder
- 2 tbsp almond milk
- 2 tsp pure vanilla extract
- ¼ tsp salt
- more chopped hazelnuts, cacao nibs, chocolate chunks, chocolate covered cacao nibs (or can use chocolate chips), small fresh flowers (I used wild strawberry blossoms).
Process all crust ingredients in a food processor until a sticky crumble is formed. Transfer the mixture into a 5″ springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.
Blend all filling ingredients in a power blender until completely smooth. Pour this mixture into the pan over the crust. Smooth out the top. Decorate with toppings (except fresh flowers, if using).
Freeze for 5 hours or overnight. Thaw out a touch and enjoy! (Decorate with fresh flowers, if using, before serving to maintain their fresh look). Keep leftovers frozen.
*If you prefer, can use melted cacao butter in place of coconut oil for a richer chocolate flavor or for coconut-free alternative.
**To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.