CHOCOLATE HAZELNUT RAW CHEESECAKE

MAKES ONE EIGHT INCH CAKE

TIME – 15 – 20 MINUTES PREP – FREEZE FOR FIVE HOURS

 

INGREDIENTS

FOR THE BASE:

250g ground hazelnuts

10 Medjool dates, pitted

3 tbsp cacao powder

2 tbsp raisins

1 tsp vanilla paste

Pinch salt

(Any remaining mixture can be used to make

energy balls)

 

FOR THE FILLING:

1 pot Nush cashew milk or almond milk yoghurt

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)

70-100ml hazelnut milk

1.5 tsp vanilla paste

Pinch salt

 

TO SERVE:

Grate raw chocolate on top, 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 to firm 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 milk if needed.

Spoon filling over the set base and place back 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

 

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