Sunday, May 6, 2012

Raw Chocolate Hazelnut Cheesecake

That's right friends. And it's as good as it looks.

So far the biggest benefit of my soy/gluten freedom month has been the forcing of creativity and innovation. I have to admit, I used to have a sort of prejudice against raw desserts disbelieving in their potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. Ever. The chocolate hazelnut cheesecake is so rich and creamy and pure. But wait there's more, it's also healthy!


Raw Chocolate Hazelnut Cheesecake
gluten-free, soy-free, sugar-free, raw, vegan

Crust
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. If you're very brave and don't have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. It will take a little tlc to get the cheesecakes out, but you can do it! This recipe would fill a 9" spring form pan or about 12 individual molds.

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



18 comments:

  1. looks amazingly delicious! gorgeous pictures. yum!!

    ReplyDelete
  2. So, can individual pieces be frozen for later consumption?

    ReplyDelete
    Replies
    1. Definitely. That's how they should be stored.

      Delete
  3. wow amazing recipe. It really looks divine !!

    ReplyDelete
  4. This recipe looks delicious! I wonder, can you replace the cashews in the filling with any other type of nut?

    ReplyDelete
    Replies
    1. Cashews work because they are fatty and mostly flavorless. Other nuts would not make such a creamy texture that is similar to whipped egg yolks. Macadamia nuts would probably work all right.

      Delete
  5. Well this just looks to die for!!

    ReplyDelete
  6. oh my god this looks fantastic - i adore chocolate and hazelnut together

    ReplyDelete
  7. I just made something very similar on my blog with strawberries. Don't you just love what can be achieved with cashews? Your version looks great. I'm glad I found your blog and a chocolate version to have up my sleeve. I love the idea of hazelnut butter with it. :)

    ReplyDelete
    Replies
    1. yeah, cashews are awesome! i have tons of strawberries right now, so maybe I'll try yours!

      Delete
  8. I bought all the ingredients to make that delicious-looking cheesecake tomorrow for my father-in-law's birthday! The pictures look delicious and the recipe is very well-explained. Thank you very much for posting this, I am sure it will be a huge success :)

    ReplyDelete
    Replies
    1. I'm glad you are trying it out! I hope it goes well and everyone loves it!

      Delete
    2. It was the best cake I have ever had and everybody was impressed. Thank you very much for sharing this delicious recipe!

      Delete
  9. I just made this it is very good but IMO way too much salt in the filling. Thanks for the recipe.

    ReplyDelete
    Replies
    1. oh wow! i just looked over the recipe again. total typo! i must have left out the (1/). i fixed it. thank you for catching this.

      Delete
  10. It doesn't taste like cheesecake right? Just has a similar texture? I hateee cheesecake but wanna try this

    ReplyDelete
    Replies
    1. That's right. It doesn't have the cheese-y flavor, just a similar creamy texture.

      Delete

ShareThis