Tuesday, July 24, 2012

Vegan Raw Chocolate Hazelnut Cheesecake

What would you want more in a cake: gluten-free, soy-free, sugar-free, raw, vegan.
The chocolate hazelnut cheesecake is so rich, creamy, pure and it’s also healthy!

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

The best pan to use for this recipe would be a Flexi-pan or other type of
silicone mold. Otherwise a spring form pan works great.

Blend all ingredients together in a food processor until it starts to come
together. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

The Filling
2 cups raw cashews, soaked overnight and rinsed
1/4 cup + 2 Tbsp hazelnut butter (peanut butter works too)
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup cocoa powder
1/2 cup water
1/2 tsp salt

In a food processor or mixer blend together cashews, maple syrup, water, and salt.
Mix until totally smooth, scraping down the sides of the processor as necessary.
Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and
blend all together, scraping down again, until mixture is uniformly combine.

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

Once frozen remove cheesecake from pan. If using 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 tin upside down and give it a few good whacks again the
counter. They could start to slowly side out at this point. Be patient,
gravity is on your side. If a few minutes have past 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.

Place cakes in the refrigerator and make the chocolate sauce.

Chocolate Sauce
1/3 cup coconut oil, melted
1 tsp vanilla
1/4 cup maple syrup
1/4 cup cocoa powder
Mix ingredients together with fork. Scoop a little onto cold cheesecake.
Place back in fridge and let sauce harden.

Top with hazelnuts. Serve cold
Recipe via thesweetlife.

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