Vegan Chocolate Hazelnut Cashew Cheezecake
Total Time: 4 hours to soak nuts | 25 minutes to prep | 4 hours to freeze
Ingredients:
Base
- 2 cups Bob’s Red Mill Almond Flour
- 2 cups Bob’s Red Mill Hazelnut Meal
- 4 Tbsp. pHresh Products Organic Cacao Powder
- 1 Tbsp. MCT oil
- 5 large dates, pitted
- 5 Tbsp. Organic Maple Syrup
Filling
- ½ cup lemon juice (approximately 2 large lemons)
- 1½ cups cashews, soaked for 4 hours
- 1½ cups hazelnuts, soaked for 4 hours
- ¾ cup + 2 Tbsp. maple syrup
- ½ cup Nutiva Organic Refined Coconut Oil
- ¼ cup MCT oil
- 1 Tbsp. pure vanilla extract
- 3 Tbsp. cacao powder
- ⅛ tsp. salt
Toppings
- 1 Hu Kitchen Chocolate Hazelnut Bar
- ¼ – ½ cup hazelnuts
Instructions:
- In a food processor, combine all base ingredients. The mixture should be dry but moist enough to hold together.
- Press the base mixture evenly into the bottom and sides of a springform pan or deep pie dish. Set aside.
- In a high-speed blender, combine all filling ingredients until smooth and light in texture. Pour filling into the crust. Top with whole hazelnuts.
- Melt the chocolate bar over low heat and drizzle over the cheezecake.
- Freeze for 4 hours. Once set, cut into slices and serve. Keep refrigerated up to 14 days.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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