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mini raw vegan chocolate cheesecakes with hazelnuts

Mini Raw Vegan Hazelnut and Chocolate Cheesecakes

Servings 6 mini cheesecakes

Ingredients
  

Base

  • 1/2 cup almonds
  • 1/2 cup hazelnuts
  • 1 cup pitted dates
  • 1 tbsp water
  • 1 tbsp cacao

Hazelnut Chocolate Layer

  • 1 cup soaked cashews
  • 6 tbsp raw cacao powder
  • 1 tsp vanilla
  • 1/2 cup rice malt syrup or maple syrup
  • 1/3 cup melted coconut oil
  • 1/3 cup roasted 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.