GUYS THIS DESSERT IS INSANE (and dangerous)!! Made with mostly nuts, it had a very creamy texture and a crunchy base. It actually tastes a bit like nutella and ferrero rocher but less sweet and more healthy!
Every time I want to make a dessert, I end up doing something with chocolate… I believe it’s a real addiction!!
This recipe is completely different of the others cake/lava/fondant I usually make: it’s raw, very creamy gluten free and dairy free!
Here is the detailed recipe, hope you’ll like it!
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RAW CHOCOLATE CHEESECAKE
- Prep Time: 15 mins
- Total Time: 15 mins
Description
Raw vegan cheesecake made with nuts and sugar free.
Ingredients
Scale
Filling
- 4 cups of roasted nuts (here hazelnuts and almonds)
- 3/4 cup of raw honey
- 2/3 cup cacao powder
- 3 cups of almond milk
- 1/2 tbsp of sea salt
- 1 tbsp vanilla extract
- 1 cup of coconut oil
Pralin
- 3 cups of roasted hazelnuts and almonds
- 1/2 cup of honey
- 2/3 cup of cacao powder
- 1 tbsp vanilla extract
- pinch of sea salt
Instructions
- For the pralin, process the almonds and hazelnuts in food processor on high speed. Add the , honey, cacao, vanilla and sea salt until well mixed. Press the mixture into the bottom of the cool base evenly then refrigerate for at least 1 hour.
- Melt coconut oil.
- For the filling, add the nuts, honey, cacao, almond milk, sea salt and vanilla with the coconut oil in a food processor or high speed. Blend until smooth and creamy.
- Pour the filling into the pan to cover the pralin evenly, then place in the freezer for at least 2 hours.
- Remove from springform while frozen and leave it out to soften a little before serving.
- Decor with berries, cacao nibs or nuts!
- Store in fridge or freezer for up to one week.
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