Chocolate Hazelnut Raw Cheesecake
Makes one eight inch cake
Time – 15 – 20 minutes prep – freeze for five hours
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 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
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
250 g cashews, soaked in boiling water for 30 minutes and drained
120 g coconut oil, melted
100 g ground hazelnuts
5 tbsp maple syrup (or more, to taste)
6 tbsp cacao (or more, to taste)
70-100 ml hazelnut milk
1.5 tsp vanilla paste
Pinch salt
TO SERVE:
Grate raw chocolate on top, if desired
