Raw Vegan Nutella Cheesecakes

September 30, 2017

 

 

If you've read my blog before, you'll know how much I loveee raw desserts. It’s so fun to create new and exciting flavour combinations, all based on a fairly simple and easy recipe. Once you’ve got the base down, you can experiment as much as your heart desires. My pumpkin spiced cheesecakes were probably one of my favourite recipes yet, but my latest creation closely follows, once again proving that vegan food is anything but boring.

 

Is there any flavour combination more dreamy that chocolate and hazelnut? I think not. These cheesecakes are so creamy and so chocolaty, finished with a pile of chopped hazelnuts and a generous drizzle of melted chocolate. They’re full of good for you ingredients, so you can spoil yourself without spoiling yourself, and make the perfect healthy dessert or indulgent snack.

 

Ingredients: makes 8-10 squares

For the Base:

1 cup of cashews

pitted medjool dates (½ a cup)

1 tbsp of almond butter

2 tbsp of raw cacao powder

 

For the cheesecake:

1 ½ cups of soaked cashews (for 2 hours at least)

½ cup of hazelnuts

½ cup of coconut oil

½ cup of maple syrup

2-3 tbsp of raw cacao powder

 

1 Start by roasting the hazelnuts on a baking tray for around 10 minutes, keep an eye on them to ensure they don’t burn. Set on the side and allow to cool whilst you make the base.

 

2 Place the cashews in a food processor and blitz until fine. Add in the rest of the base ingredients and blend until a dough forms. Line a baking tin (I’ve found a loaf tin to be the best) with baking paper and evenly distribute the dough into the bottom of the tin. Press down with your fingers and ensure it is tightly packed.

 

3 Take your roasted hazelnuts, remove the skins (the flaky brown outside) and pour into a food processor along with the cacao and maple syrup. Blend until smooth. Add in the soaked cashews and coconut oil and further blend. Ensure that there are no lumps left and the mix is silky – this may take a few minutes.

 

4 Pour the cheesecake mix over the base a smooth down with the back of a spoon. Place in the freezer for an hour to set before transferring to the fridge. Cut your cheesecake into squares, topping with extra cropped hazelnuts and melted chocolate. Make sure you store your cheesecakes in the fridge until ready to eat!

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SEASONAL FEASTING & NORISHING INDULGENCE.

 

I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

Feel free to get in touch with any content writing requests,  food photography queries or blog collaborations. If you have any questions regarding nutrition coaching, send me an email at 

mmhallett@hotmail.co.uk to talk all things food! 

@MEGANHALLETT

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Institute of Integrated Nutrition Cert. Holistic Health Coach, studying Nutritional Therapist (College of Naturopathic Medicine), recipe developer, food writer and photographer. Cookbook AUTHOR.

Email me for any holistic health coaching enquires (visit the work with me page for more info), food or recipe writing projects -mmhallett@hotmail.co.uk