Raw Chocolate Hazelnut Cheesecake

A delicious raw vegan chocolate hazelnut cheesecake that only takes minutes to put together.

From Unconventional Baker

Ingredients

Crust

• ½ cup peanuts (or another nut)
• 6-8 hazelnuts
• 1 soft medjool date, pitted
• 2 tbsp maple syrup
• 1 tbsp cocoa powder
• ½ tbsp coconut oil, liquefied*

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Filling

• ¾ cup hazelnuts, pre-soaked and strained**
• 6 tbsp maple syrup
• 2 tbsp coconut oil, liquefied*
• 2 tbsp cocoa powder
• 2 tbsp almond milk
• 2 tsp pure vanilla extract
• ¼ tsp salt

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Optional toppingsMore chopped hazelnuts, cacao nibs, chocolate chunks, chocolate covered cacao nibs (or can use chocolate chips), small fresh flowers (I used wild strawberry blossoms).





Instructions

• Process all crust ingredients in a food processor until a sticky crumble is formed. Transfer the mixture into a 5″ springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.
• Blend all filling ingredients in a power blender until completely smooth. Pour this mixture into the pan over the crust. Smooth out the top. Decorate with toppings (except fresh flowers, if using).
• Freeze for 5 hours or overnight. Thaw out a touch and enjoy! (Decorate with fresh flowers, if using, before serving to maintain their fresh look). Keep leftovers frozen.

Notes
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*If you prefer, can use melted cacao butter in place of coconut oil for a richer chocolate flavor or for coconut-free alternative.

**To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.




Note: this recipe is for a small 5″ cake. Triple (thinner) or quadruple (taller) for a 6″ if you prefer. For more assistance converting the cake to other sizes, see the downloadable cake size guide below the recipe. Also, if you have a low-profile blender, you might have to increase the cake size. I make these small cakes using my Vitamix, but I know for those that upgraded to the newer low-profile models blending small batches for raw cakes can be a challenge.


More From Unconventional Baker:

• Millet Almond Butter Waffles