Velvety Chocolate and Hazelnut Cheesecake

Name: Velvety Chocolate and Hazelnut Cheesecake
Prep time: 130 min
Ingredients: For the base:; 150g hazelnuts; 200g dates; For the filling:; 350g cashew nuts; soaked in water for at least 2 hours; 150g dates; 60g coconut oil; 2 tbsp maple syrup; 1 tsp vanilla extract; 3 tbsp cacao or cocoa powder; 220ml water; Pinch of sea salt; To decorate:; A few hazelnuts 2 tbsp cacao nibs

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- Prep Time
- 130 Minutes
- Serves
- 10-12 People
- Difficulty Level

A beautiful Raw, Vegan, Sugar and Wheat free dessert recipe from Lilly Higgins

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Ingredients

For the base:
150g hazelnuts
200g dates
For the filling:
350g cashew nuts, soaked in water for at least 2 hours
150g dates
60g coconut oil
2 tbsp maple syrup
1 tsp vanilla extract
3 tbsp cacao or cocoa powder
220ml water
Pinch of sea salt
To decorate:
A few hazelnuts 2 tbsp cacao nibs

Instructions

First make the base. Blitz the hazelnuts and dates together until the mixture becomes a sticky dough. Press into a 8” tin, flatten down the entire base. Place in the fridge.
For the filling, drain the cashew nits and discard the water. Place into the bowl of a food processor along with all of the remaining ingredients. Blitz till smooth and creamy. It should have the consistency of a thick smoothie. Pour into the tin on top of the base. Smooth down and scatter the top with a few chopped hazelnuts and cacao nibs. Place in the fridge overnight or the freezer to set.