(1) 9” cake or (12) individual mini cakes
Ingredients:
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
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
1/4 cup raw cocoa powder
Items are available at Santos Organics online
Method:
Reference: http://mydarlingvegan.com/
Ingredients:
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
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
1/4 cup raw cocoa powder
Items are available at Santos Organics online
Method:
- 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 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 combined.
Note: *If you cant find raw hazelnut butter, you can make your own by blending 600g raw hazelnuts in a food processor until smooth and buttery, scraping down the sides often. - 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
Reference: http://mydarlingvegan.com/