1/3cuproasted hazelnut nutella- or hazelnut chocolate spread - homemade or store bought. To make it: roast 1 cup of hazelnuts in the oven for 10min at 200 degrees, removing the skins and then blending with 1/4 cup of maple syrup, 1/3 cup of cacao and 1/3 cup of coconut oil. (This recipe will make more than you need for the cheesecakes)
raw chocolate/ melted dark chocolate and hazelnuts to top
Instructions
First make some homemade vegan chocolate hazelnut butterĀ and soak your cashews in water.
In a food processor blend the base ingredients together then press down into silicon muffin moulds.
Then drain your soaked cashews and blend with the cacao, coconut oil, rice malt syrup and hazelnut cacao butter and the vanilla.
Pour on-top of the raw bases and freeze for a few hours.
Top with melted chocolate and extra hazelnuts and keep in the fridge for a few days or freezer for a few weeks.