Velvety Chocolate and Hazelnut Cheesecake

Share & Comment

Velvety Chocolate and Hazelnut Cheesecake

Thank you for your rating!
Thank you for your rating!

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

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

  1. 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.
  2. 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.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up