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Raw Chocolate Hazelnut Cheesecake [Vegan, Gluten-Free]

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Gluten-free, soy-free, refined sugar-free, raw, vegan.

Raw Chocolate Hazelnut Cheesecake [Vegan, Gluten-Free]


For the Crust:

  • 1 cup hazelnut meal
  • 1/4 cup, plus 2 tablespoons raw cocoa powder
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • A pinch of sea salt

For the Filling:

  • 2 cups raw cashews, soaked overnight and rinsed
  • 1/4 cup, plus 2 tablespoons hazelnut butter (peanut butter works, too)
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 1/2 cup water
  • 1/2 teaspoon salt

For the Chocolate Sauce:

  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder


  1. The best pan to use for this recipe would be a silicone mold. Otherwise, a springform pan works great. You can also use a muffin tin for individual cheesecakes.
  2. Blend all ingredients for the crust together in a food processor until it comes together. Remove from processor and press the crust into the bottom of desired pan, about 1/4-inch thick. Set aside while you making the filling.
  3. In a food processor or mixer, blend together cashews, maple syrup, water, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter, and coconut oil to cashew mixture and blend together, scraping down again, until mixture is uniformly combined.
  4. Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).
  5. Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using the knife as a lever, pop the cheesecakes out. If they don’t come out easily, turn muffin tin upside down and give it a few whacks. Place the removed cakes in the refrigerator while making the chocolate sauce.
  6. Mix the sauce ingredients together with a fork. Scoop a little onto cold cheesecake. Place back in refrigerator and let sauce harden.
  7. Top with hazelnuts. Serve cold





Sarah is a classically trained pastry chef who has been vegan for 6 years. Her passion for food, art, photography, and sharing the good  news has led her to begin The Sweet Life, a vegan recipe and resource blog. She is also a new mom to a strong, healthy, vegan baby girl. Every day her daughter reminds her of why she chooses to be compassionate towards animals, the earth, and her community.



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37 comments on “Raw Chocolate Hazelnut Cheesecake [Vegan, Gluten-Free]”

Click to add comment
1 Years Ago

can i use roasted cashews instead of raw?
i just happen to have roasted, that\'s why.

1 Years Ago

I\'m making this today for the second time -- it\'s my son\'s birthday. I made it a while ago and it\'s absolutely scrumptious!

Roger Ingold
4 Years Ago

Where can I buy it already made without breaking the bank?

Priscila Chihiro
4 Years Ago

:o I need it

Joella Davies
4 Years Ago

This looks to good to be true :)

Caterina Vila
4 Years Ago


Namrata PingPop
4 Years Ago

Eloise Hewson

Marissa Woolsey
4 Years Ago

Mary Halunka

Meghan Wayne
4 Years Ago

Charlotte B. Rousseau

Jennifer Pettit
4 Years Ago

YoLi Silva


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