This will be one of your favorite desserts you have ever made. Ever. This chocolate hazelnut cheesecake is so rich and creamy your friends won’t believe that it’s vegan. Yes, we’ve said it before; and it is still true!
1 cup ground hazelnuts
¼ cup + 2 Tbsp raw cocao powder
3 Tbsp maple syrup
1 tsp vanilla extract
1 pinch sea salt
2 cups raw cashews, soaked and rinsed
¼ cup + 2 Tbsp hazelnut butter
½ cup coconut oil, melted
½ cup maple syrup
½ cup cocoa powder
½ cup water
½ tsp salt
⅓ cup coconut oil, melted
¼ cup maple syrup
¼ cup cocoa powder
Blend all ingredients together in a food processor until it starts to come together. Press the crust about ¼ inch thick, into the bottom of your preferred silicone mold. Set aside.
In a food processor, blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary.
Add cocoa powder, hazelnut butter and coconut oil and blend them all together. Scraping down again, until mixture is uniformly combined.
Spoon or pipe the filling on top of the crusts. Place in the freezer until solid all the way through. At least 2 hours for individual cheesecakes, 4 for a large cheesecake.
Once frozen, remove the cheesecake from the mold and place in the refrigerator.
Make the chocolate sauce by simply blending the ingredients.
Serve cheesecake garnished with hazelnuts and drizzled with chocolate sauce. This will be the most deliciously decadent health treat you have ever had the pleasure of devouring.
Thank you to thesweetlife from ‘Vegan Baking’.
Please check with the author regarding © terms.