Raw Chocolate Hazelnut Cheesecake

Just because you enjoy healthy, clean, nutritious foods does not mean you aren’t entitled to a slice of absolute decadence every so often. In fact I would go as far as to recommend it daily when possible. This is the equivalent of a guilt free Nigella Lawson recipe. Enjoy!

Process:

Crust:

1. I’ve used an Ikea heart shaped cake mould for this recipe. Find it HERE. You could also use a spring form cake tin.

2. Blend all ingredients together in your OmniBlend blender until it starts to come together. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you’re making the filling.

The Filling:
1. In your OmniBlend, blend together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the blender as necessary. Add cacao powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is thick and luscious looking.

2. Spoon filling onto crust and evenly spread out. Set cheesecake in the freezer until solid all the way through (at least 3 hours)

3. Once frozen, remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a springform tin, run a sharp, hot knife around the edges of the cheesecake, and remove sides.

Place cakes in the refrigerator and make the chocolate sauce.

Chocolate Sauce:
1. Mix ingredients together with a spoon. Spread onto cold cheesecake. Place back in fridge and let sauce harden.
Serve cold with hazelnuts, berries or just by itself!

Ingredients:

Crust:
1 cup hazelnut meal
1/4 cup + 2 Tbsp raw cacao powder
3 Tbsp maple syrup
1 tsp vanilla
1 pinch sea salt

The Filling:
2 cups raw cashews, soaked overnight and rinsed
1 heaped Tbsp natural peanut butter or hazelnut butter
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup cacao powder
1/2 cup water
1/2 tsp salt

Chocolate Sauce:
1/2 cup coconut oil, melted
1 tsp vanilla
1/4 cup maple syrup
1/4 cup cacao powder