Vegan Chocolate Hazelnut Cashew Cheezecake

Total time: 4 hours to soak nuts | 25 minutes to prep | 4 hours to freeze

Ingredients:

Base

• 2 cups Bob’s Red Mill Almond Flour

• 2 cups Bob’s Red Mill Hazelnut Meal

• 4 Tbsp. pHresh Products Organic Cacao Powder

• 1 Tbsp. MCT oil

• 5 large dates, pitted

• 5 Tbsp. Organic Maple Syrup

Filling

• 1/2 cup lemon juice (approximately 2 large lemons)

• 1-1/2 cups cashews, soaked for 4 hours

• 1-1/2 cups hazelnuts, soaked for 4 hours

• 3/4 cup + 2 Tbsp. maple syrup

• 1/2 cup Nutiva Organic Refined Coconut Oil

• 1/4 cup MCT oil

• 1 Tbsp. pure vanilla extract

• 3 Tbsp. cacao powder

• 1/8 tsp. salt

Toppings

• 1 Hu Kitchen Chocolate Hazelnut Bar

• 1/4 – 1/2 cup hazelnuts

   

Instructions:

1. In food processor, combine all base ingredients. (Mixture should be dry, but moist enough to hold together.)
2. In spring pan or deep pie dish, press in base mixture to evenly cover bottom and sides of dish. Set aside. 

3. In high-speed blender, combine filling ingredients until smooth and light in texture. Pour into crust. Top with whole hazelnuts.
4. Melt chocolate bar on low heat and drizzle over cheezecake.
5. Freeze for 4 hours. Once set, cut into slices and serve. Keep refrigerated up to 14 days.