It’s a guilt-free Nutella Cheesecake that’s both gluten and dairy free, as well as paleo and vegan ! So delicious and easy to make. I timed myself and it took only 20 minutes. Pretty good for a cheesecake!
1 cup almonds
1 cup dates, pitted
1/4 cup cocoa powder
2 cups raw cashews, soaked 4-6 hours and rinsed
5 tbsp honey
1/2 cup water
1/4 cup + 2 tbsp hazelnut butter
1/2 cup coconut oil, melted
1/2 cup cocoa powder
In a food processor, chop your almonds until they become a coarse meal. Add in your cocoa powder and dates. This should make a sticky paste. Test by squishing some in your hands. Depending on how dry your dates are, add a TAD bit more water if needed (I added ½ tsp).
Scoop mixture in a 9” spring-form pan (if you don’t have one you can use a pie plate lined with parchment paper) and pat down evenly throughout the pan. Set aside.
Now time for the filling! In a powerful blender or food processor, placed your drained cashews, honey, and water. Process until very smooth. Add in your hazelnut butter, melted coconut oil and cocoa powder, then blend evenly.
Spread the filling over the crust and freeze for at least 2 hours. After freezing, store in the fridge for an hour before serving.
Serves about 8-10
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