It was a rough weekend of sickness and teething at home and thus many of the food preparation I usually get done for The Sweet Life got put aside for my more important job as Mama. Without a Monday recipe prepared, I have the chance to repost one of my very first recipes for this blog and my first raw dessert recipe, ever. When I made this I used maple syrup for the sweetener, unaware that it was not raw. For a truly raw dessert, agave nectar could be substitutes for the maple syrup which I adjusted for in parentheses. 

Originally posted in early May:

Raw Chocolate Hazelnut Cheesecake

hazelnut

That’s right friends. And it is GOOD.

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. This chocolate hazelnut cheesecake is so rich and creamy. On top of all that, it’s also healthy!

Raw Chocolate Hazelnut Cheesecake
(1) 9” cake or (12) individual mini cakes

Crust
1 cup hazelnut meal
1/4 cup + 2 Tbsp raw cocoa powder
3 Tbsp maple syrup (or 2 tbsp agave nectar)
1 pinch sea salt

The Filling
2 cups raw cashews, soaked 4-6 hours and rinsed
1/4 cup + 2 Tbsp raw hazelnut butter
1/2 cup coconut oil, melted
1/2 cup maple syrup (or 1/4 cup +1 tbsp agave nectar)
1/2 cup raw cocoa powder
1/2 cup water
1/2 tsp salt

Chocolate Sauce
1/3 cup coconut oil, melted
1 tsp vanilla extract
1/4 cup maple syrup (or 3 tbsp agave nectar)
1/4 cup raw cocoa powder

 

If making (1) 9” cake, use a springform pan. For individual cakes, a muffin tin works great.

For the crust, blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

In a food processor or powerful blender mix 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.

*If you cant find raw hazelnut butter, you can make your own by blending raw hazelnuts in a food processor until smooth and buttery, scraping down the sides often. Chockohlawtay has a good hazelnut butter tutorial. 

Spoon filling on top of the crust. Place 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 the 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. Using knife as a lever, push down from the bottom. The cheesecakes should pop out.

Place cake in the refrigerator while making the chocolate sauce.

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with hazelnuts. Serve cold

hazelnut2

 

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