Raw Nutella Cheesecake

For my boyfriends 24th birthday I made him a Nutella inspired cheesecake. This is not your traditional cheesecake, no this cake is dairy free, raw and almost guilt free.

Surprisingly this cake isn't too hard to make and isn't even that time consuming. Just make sure you have enough time to set in the freezer. Make it the night before and you'll be all good.

The verdict? Did my Nutella loving boyfriend give this cake thumbs up? Yes, he did say it was tasty - I nailed it apparently. 


Raw Nutella Cheesecake

vegan ● gf ● rfsf


Crust

0.5 cup hazelnut meal (processed hazelnuts)

¼ raw cocoa powder 

1.5 tbsp maple syrup 

few dropps vanilla essence

pinch of salt

2 tbsp coconut oil

Nutella filling

1 cup raw cashews (soaked and rinsed) 

¼ cup tbsp hazelnut butter

¼ cup coconut oil 

¼ cup maple syrup 

¼ cup cocoa powder 

¼ cup water 

salt

Chocolate sauce

2 tbsp coconut oil

few drops of vanilla essence

0.5 cup maple syrup 

1⁄2 cup cacao powder

 

Note: this recipe makes 2 mini cakes or one big cake.


 

  1. Start by processing the hazelnuts until fine. Now you can add in the rest of the base ingredients and process. Press in firmly in cake tin(s) and set aside.

  2. Process all the ingredients on high speed until you end up with a smooth butter. Pour over the base and place in freezer to set.

  3. Now make the chocolate sauce. Mix all the ingredient together in a sauce pan over low heat. Then pour over the cake (take out of freezer) and sprinkle with crushed hazelnuts.

  4. Let the cake set in the freezer for +2h and after that store in the fridge for the right consistency.

Happy birthday!

DessertIda Ginman2 Comments