Velvety Chocolate and Hazelnut Cheesecake
Easy
A beautiful Raw, Vegan, Sugar and Wheat free dessert recipe from Lilly Higgins
PREP IN
130 MIN
SERVE
10-12
Velvety Chocolate and Hazelnut Cheesecake
Easy
PREP IN
130 MIN
SERVE
10-12
Introduction
A beautiful Raw, Vegan, Sugar and Wheat free dessert recipe from Lilly Higgins
Ingredients
- 150g hazelnuts
- 200g dates
- 350g cashew nuts, soaked in water for at least 2 hours
- 150g dates
- 60g coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3 tbsp cacao or cocoa powder
- 220ml water
- Pinch of sea salt
- A few hazelnuts 2 tbsp cacao nibs
FOR THE BASE:
FOR THE FILLING:
TO DECORATE:
Method
- 1. First make the base. Blitz the hazelnuts and dates together until the mixture becomes a sticky dough. Press into a 8” tin, flatten down the entire base. Place in the fridge.
- 2. For the filling, drain the cashew nits and discard the water. Place into the bowl of a food processor along with all of the remaining ingredients. Blitz till smooth and creamy. It should have the consistency of a thick smoothie. Pour into the tin on top of the base. Smooth down and scatter the top with a few chopped hazelnuts and cacao nibs. Place in the fridge overnight or the freezer to set.
