Name: Raw Chocolate Hazelnut Cheesecake
Prep time: 15 min
Total time: 15 min
Cuisine: Dessert
Ingredients: 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).

Description

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.

Ingredients

Crust

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*

Filling

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

Optional toppings

more chopped hazelnuts, cacao nibs, chocolate chunks, chocolate covered cacao nibs (or can use chocolate chips), small fresh flowers (I used wild strawberry blossoms).

Instructions

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.

Notes

*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.