Raw Chocolate Hazelnut Cheesecake

With I Love Linen

GF, DF, Vegan & Refined Sugar Free

RECIPE

Ingredients:

Serves 8

Crust:

1 cup macadamia nuts

16 hazelnuts

2 medjool dates, pitted

1/3 cup maple syrup

2 tablespoons cacao powder

1 tablespoon coconut oil, liquified

Filling:

220g hazelnuts, soaked and strained

1 cup organic maple syrup

1/3 cup coconut oil, liquified

4 tablespoons cacao powder

1/3 cup almond milk

1 tablespoon vanilla extract

1/2 teaspoon sea salt

Toppings:

100g 85% dark chocolate, roughly chopped

200g dark chocolate goji berries

100g dark chocolate macadamia

1/4 cup hazelnuts

2 tablespoons cacao nibs

Method

Begin by pre-soaking the filling hazelnuts. Place the hazelnuts in a large bowl and pour in boiling water. Allow to soak for 20 minutes, then strain and set aside while you work on the crust.

Add all crust ingredients to a high-speed food processor. Blend until you have a sticky crumble consistency. Transfer to a 23cm springform pan and press the crust down firmly and evenly. Place in the freezer and begin the filling.

Add all filling ingredients including strained hazelnuts to a high-speed blender. Blend until the mixture is completely smooth. Pour filling mixture over the crust, spreading evenly using a spatula. Top with chocolate chunks, chocolate covered macadamias, chocolate covered goji berries, hazelnuts and cacao nibs.

Freeze for at least 6 hours, or overnight. Decorate with fresh flowers if desired and serve directly from the freezer. Keep leftovers in the freezer.