Raw Chocolate Hazelnut Cheesecake (Finger lickin’ good)Ingredients: For Crust: 1 cup hazelnut meal, ¼ cup, plus 2 tbsp raw cocoa powder, 3 tbsp maple syrup, 1 tsp vanilla, and a pinch of sea saltFor the Filling: 2 cups raw cashews, ¼ cup, plus 2 tablespoons hazelnut butter, ½ cup melted coconut oil, ½ cup maple syrup, ½ cup cocoa powder, ½ cup water, and ½ tsp saltFor the Chocolate Sauce: 1/3 cup melted coconut oil, 1 tsp vanilla, ¼ cup maple syrup, and ¼ cup cocoa powderCooking Method: Take a food processor and blend all the ingredients together in it and mix them all the ingredients are combined.
Take a pan, and press the prepared crust in it, Set aside. Now, again, take a food processor and blend water, salt, cashews, and maple syrup together. Process the ingredients until a smooth texture is achieved. In the next step, add hazelnut butter, coconut oil and cocoa powder to the cashew mixture and blend all the ingredients. Pour the prepared filling on the top of the crust.
Put the cheesecake in the freezer for at least 2 hours. Once the cheesecake is frozen, remove it from the freezer and from the mold tray.Now, mix all the sauce ingredients and scoop the prepared sauce over the cold cheesecake. Put back in the freezer until the sauce is hardened. Sprinkle hazelnuts and enjoy.
