Chocolate Hazelnut Raw Cheesecake

VEGAN – DAIRY-FREE – GLUTEN-FREE

Serves 10

INGREDIENTS

FOR THE BASE

250g ground hazelnuts

10 Medjool dates, pitted

3 tbsp cacao powder

2 tbsp raisins

1 tsp vanilla paste

Pinch of salt

(Any remaining mixture can be used to make energy balls)

FOR THE FILLING

350g Nush Natural Almond M.lk Yog

250g cashews, soaked in boiling water for 30 minutes and drained

120g coconut oil, melted

100g ground hazelnuts

5 tbsp maple syrup (or more, to taste)

6 tbsp cacao (or more, to taste)

70-100 ml hazelnut m.lk

1.5 tsp vanilla paste

Pinch of salt

Grate raw chocolate on top to serve, if desired

METHOD

To make the base, blend together all ingredients until the mixture starts to clump together. Press into the base of an 8-inch springform cake tin and allow to firm up in the freezer for 20 minutes.

To make the filling, blend the ingredients together in a high-powered blender until completely smooth and creamy adding a splash more m.lk if needed.

Spoon filling over the set base and place in the freezer overnight.

Remove from the cake tin 15-20 minutes before serving.

Serve with grated raw chocolate and top with homemade energy balls if desired.