Chocolate Hazelnut Vegan Cheesecake

With nuts, buckwheat, homemade choc-hazelnut spread, dates and coconut, this amazing dairy-free layer cake is set to impress.

The ingredient of Chocolate Hazelnut Vegan Cheesecake

• 435g 3 cups cashews
• 75g 1 2 cup hazelnuts roasted and skinned
• 60ml 1 4 cup warm water
• 2 tbsp raw cacao powder
• 125ml 1 2 cup maple syrup
• 75g dark chocolate 85 cocoa melted
• 1 4 tsp sea salt
• 350ml coconut milk
• 175ml melted coconut oil
• 2 tsp vanilla extract
• 80ml 1 3 cup freshly brewed espresso
• roasted hazelnuts extra chopped to serve
• raw cacao nibs to serve
• 80g 1 2 cup cashews roasted
• 45g 1 4 cup hazelnuts roasted and skinned
• 55g 1 4 cup raw buckwheat roasted
• 35g 1 3 cup desiccated coconut toasted
• 1 tbsp raw cacao powder
• 160g fresh medjool dates pitted chopped
• 1 tbsp coconut oil
• pinch of sea salt
• 2 tbsp raw cacao powder
• 2 tbsp solidified coconut oil
• 2 tbsp maple syrup
• pinch of sea salt

The Instruction of chocolate hazelnut vegan cheesecake

• place 2 cups cashews in a bowl place remaining cashews in a separate bowl cover both bowls with cold water set aside for 4 6 hours to soak rinse under cold running water and drain keeping separate
• release base of a 20cm base measurement springform pan invert spray with oil line with baking paper allowing a 4cm overhang secure in the pan grease and line side of pan with baking paper extending 1cm above rim
• for the base process roasted cashews hazelnuts buckwheat coconut and cacao until finely chopped add dates oil and salt process until well combined and sticky press into base of prepared pan use a straight sided glass to smooth the surface place in freezer for 30 minutes or until firm
• use a high speed blender to blend the hazelnuts water cacao and 100ml maple syrup scraping down the side occasionally until smooth add chocolate and salt blend until smooth add 2 cups soaked cashews 270ml coconut milk 125ml coconut oil and 1 teaspoon vanilla blend until very smooth transfer to a bowl clean the blender
• for the coffee layer use the blender to blend the espresso and remaining soaked cashews 80ml coconut milk 50ml coconut oil 25ml maple syrup and vanilla scraping down the side occasionally until very smooth transfer to a separate bowl
• pour one third of the chocolate mixture into the prepared pan gently tap on bench to smooth the surface place in the freezer for 1 hour or until firm pour half the coffee mixture into the prepared pan gently tap on the bench to smooth the surface repeat in 3 more layers with remaining chocolate mixture and coffee mixture freezing for 1 hour between layers and finishing with chocolate mixture place in the freezer for 8 hours or overnight to set
• before serving transfer cake to the fridge for 1 hour to soften slightly
• for the cacao topping place all the ingredients in a heatproof bowl over a saucepan of simmering water donu2019t let the bowl touch the water cook stirring until melted and smooth remove from the heat set aside for 2 minutes
• remove the cake from tin working quickly drizzle cacao topping over the top of the cake allowing it to drip down the sides decorate with extra hazelnuts and cacao nibs stand for 10 minutes to set

Nutritions of Chocolate Hazelnut Vegan Cheesecake

fatContent: 702 182 calories
saturatedFatContent: 56 grams fat
carbohydrateContent: 28 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a

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