Chocolate Hazelnut Raw Cheesecake

Makes one eight inch cake

Time – 15 – 20 minutes prep – freeze for five hours


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


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)


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


Grate raw chocolate on top, if desired