Raw Chocolate Hazelnut Cheesecake

It’s a lovely alternative for those looking for raw cakes made without cashews, and is also gluten & grain-free, and refined sugar-free.

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

From Unconventional Baker

  • 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*



  • 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

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).


  • 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.

*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:


Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.
Like & Follow to Stay Updated ...

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0


4th of July,7,Accessories,24,Anniversary Cake,11,Baby Shower Cake,29,Banana Cakes,3,Birthday Cake,112,Blueberry Cake,18,Bread,23,Brownie,17,Bundt Cake,34,Butter Cake,55,Cake Decorating,115,Caramel Cake,8,Carrot Cake,28,Ceremonial Cake,9,Cheesecakes,279,Chiffon Cake,5,Chocolate Cake,436,Christmas Cake,39,Coconut Cake,26,Coffee Cake,16,Cookies,42,Cupcake,341,Doughnuts,4,Easter,1,Father's Day Cake,5,Featured,3,Features,63,Fruitcake,70,Graduation Cake,2,Halloween Cake,17,Ice cream Cake,28,Layer Cake,104,Lemon Cake,33,Mango Cake,3,Marshmallow,4,Mousse,3,Muffins,11,Mug Cake,14,Pancake,23,Panna Cotta,3,Pastry,7,Pie,49,Plum Cake,1,Poke Cake,10,Pound Cake,60,Protein Bars,2,Pudding,10,Pumpkin Cake,56,Recipe,1094,Sheet Cake,21,Special Cake,627,Sponge Cake,16,Strawberry Cake,26,Tarts,17,Thanksgiving Cake,16,Traditional Cake,4,Valentine's Day Cake,15,Vanilla Cake,20,Waffles,4,Wedding Cake,549,
Cake Magazine: Raw Chocolate Hazelnut Cheesecake
Raw Chocolate Hazelnut Cheesecake
It’s a lovely alternative for those looking for raw cakes made without cashews, and is also gluten & grain-free, and refined sugar-free.
Cake Magazine
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy