Raw hazelnut chocolate ‘cheesecake’

February 16, 2013 by Rah 1 Comment

Oooooo are you going to looovvee this one 🙂 I happened to make this for Valentines Day and my husband actually went back for more cheesecake (so, so rare, he’s a health nut but hey, this dessert is as healthy as it gets) while I flopped on the couch and announced that I could die happy after eating that! It.is.SENSATIONAL.

This time I was sure I was going to follow a recipe to the letter. And once again couldn’t help myself! So this amazing raw vegan desserty goodness comes from here at Vegan baking but yes, below is my slightly altered version… The original uses Maple syrup and cocoa powder which is ok but I think not technically raw and not technically *as* healthy. But that’s being fussy. And I’ve added in some dates as an alternative sweetener to agave and messed with some quantities. I don’t think you can go too wrong with this though. It is a beautiful recipe and easy to alter and adapt – for everyone. Use what you have!

Crust                                                                                                                                                                                                                                                           

1 cup ground hazelnuts

1/4 cup raw cacao powder

1 T Agave nectar

3 Medjool pitted dates

1 teaspoon vanilla extract

1 pinch sea salt

Filling 

2 cups raw cashews, soaked and rinsed

¼ cup nut spread (I used brazil, cashew and almond but you can use peanut or hazelnut butter)

½ cup coconut oil, melted

½ cup agave nectar

½ cup raw cacao powder

½ cup water

½ teaspoon salt

Chocolate Sauce 

⅓ cup coconut oil, melted

1 teaspoon vanilla extract

¼  cup agave nectar

¼ cup raw cacao powder

I used a flexi muffin pan to make individual cheesecakes but you could, as the original recipe suggests, use a flexi/silicone pan to make one big ‘cheesecake’. The silicone just pops it straight out when you push up, no worries.

1)

Blend all crust ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you make the filling.

2)

In a food processor or mixer blend together cashews, agave, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cacao, nut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.

3)

Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for a large cheesecake).

4)

Once frozen, remove the cheesecake from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake.

5)

Place the cheesecakes in the refrigerator and make the chocolate sauce by stirring ingredients together.

6) I topped the little cheesecakes with fresh strawberries and drizzled the chocolate sauce over the top. I think the fresh fruit was beautiful with the density of the dessert. Yum!