This raw cheesecake is the stuff that dreams are made of. It starts with a chocolatey hazelnut base that's covered in a rich, creamy vanilla-hazelnut cashew cheesecake filling. But, it doesn't stop there. The cake is then coated in a layer of thick dark chocolate ganache and topped with chocolate bliss balls. A sprinkling of chopped hazelnuts adds a finishing touch of showmanship.

Raw Chocolate Hazelnut Cheesecake [Vegan]




For the Base:

  •  1 cup of hazelnuts
  •  10 Medjool dates
  •  2 tablespoons cacao powder
  •  1 tablespoon coconut oil
  •  1-2 tablespoons water

 For the Filling:

  •  1 1/2 cups of cashews, soaked for 6 hours/ideally overnight
  • 1/2 cup of hazelnut butter
  •  1/2 cup of hazelnut milk
  •  1/4 cup of agave nectar
  •  1/4 cup coconut oil

 For the Chocolate Ganache:

  •  1/2 cup of cacao powder
  • 1/2 cup of agave nectar
  •  1/4 cup of coconut oil
  •  1/2 cup of crushed hazelnuts

For the Truffles:

  • 1 cup of Medjool dates
  • 1/2 cup of cacao powder


To Make the Base:

  1. Place the hazelnuts into a food processor and process, until finely chopped.
  2. Add in the dates and pulse, until combined with the nuts.
  3. Pour in the coconut oil and cacao powder and pulse until combined.
  4. Add in the water and pulse until the mixture sticks together and forms a dough.
  5. Press the mixture into the pan, making sure its firm.
  6. Put the tin into the freezer and leave to harden while making the filling.

To Make the Filling:

  1.  Place the cashews and hazelnut milk into a food processor and process until combined.
  2. Add in the hazelnut butter, coconut oil, and agave nectar, and process until smooth and creamy.
  3. Pour the filling over the top of the base and return to the freezer for 1 hour to firm up.

To Make the Chocolate Ganache:

  1. Gently warm the coconut oil and agave syrup together, until melted.
  2. Stir in the cacao powder, until well combined.
  3. Pour over the filling and place back into the freezer to chill, until firm.

To Make the Chocolate Truffles:

  1. De-pit the dates and add into a food processor, along with the cacao powder.
  2. Evenly divide the mixture into 7/8 pieces and roll into balls.
  3. Place the truffles on top of the cheesecake.


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