Raw Nutella Truffle Cheesecake

| Dessert, Ice Cream and Candies

This is a rich, creamy, chocolatey, hazelnutty, smooth dessert.  My husband took one bite and said, “It tastes like that stuff inside ferrero rocher chocolates!”  Go ahead…Try it….I promise you won’t be sorry!  The original post can be found here.

Vegan Raw Chocolate Hazelnut CheesecakeIngredients

Crust

  • 1 cup hazelnut meal (You can put hazelnuts into your food processor until they become like flour)
  • ¼ cup + 2 Tablespoons raw cocoa powder
  • 3 Tablespoons agave, maple (or golden syrup if not concerned about sugar content)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Filling
  • 2 cups raw cashews, soaked and rinsed
  • ¼ cup + 2 Tablespoons hazelnut butter  (Very easy to make it yourself)
  • ½ cup coconut oil, melted
  • ½ cup agave, maple or golden syrup
  • ½ cup cocoa powder
  • ½ cup water
  • ½ teaspoon salt
Chocolate Sauce
  •  cup coconut oil, melted
  • 1 teaspoon vanilla
  • ¼  cup agave or golden syrup
  • ¼ cup cocoa powder
Instructions
Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of a 9 inch silicone pan. Set aside while you making the filling.
In a food processor, blend together cashews, 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 the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
Pour the filling on top of the crust. Stick the cheesecake in the freezer until solid all the way through. (about 4 hours or overnight)
Once frozen, remove the cheesecake from the pan. If using a silicone mold it will easily pop out.  If using a metal tin, soak a dishcloth in hot water and wrap it around tin base to help loosen cake.  Tip tin upside down again until cake slips out.
Store the cake in the fridge (not freezer) until ready to serve.  Just before serving, make the chocolate sauce by heating the coconut oil until runny and then mixing in the rest of the sauce ingredients.  If the sauce stands for a while in cool weather or if you put it in the fridge, the sauce will thicken into a solid mass.  No worries!  Just zap for a few secs in the microwave to make it runny again.
Slice cake and pour hot sauce over each slice and decorate as desired.  Leftover cake can be refrozen.
Yummm…..
Dr T
2 Comments

2 Comments on Raw Nutella Truffle Cheesecake

  1. Zeenat Kalla-Bray
    August 28, 2014 at 7:14 am (3 years ago)

    Do you roast the hazelnuts before you grind them?

    Reply
    • talitaseegers
      August 28, 2014 at 6:49 pm (3 years ago)

      Yes:) I first roast the hazelnuts in the oven for a few minutes on 200 degrees Celsius (stir every minute to avoid burning). Once they are just slightly browned and fragrant, I remove them from the oven, place them into a damp dish cloth and rub them against each other in the centre of the dish cloth. This friction helps remove most of the skin. Some skin remains attached – don’t stress about that. Then to make the hazelnut flour, you just place some nuts into the food process and process until a fine flour has been formed. To make hazelnut butter, you also just place some roasted nuts into the food processor but once it has reached flour stage, you just keep going until it turns into hazelnut butter:)

      Reply

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