Vegan Hazelnut and Chocolate Mini Cheesecakes
Ingredients
Base
- 1/2 cup of almonds
- 1/2 cup of hazelnuts
- 1 cup of pitted dates
- 1 tbsp of water
- 1 tbsp of cacao
Cheesecake layer
- 1 cup of soaked cashews 4-6 hours
- 6 tbsp of raw cacao powder
- 1 tsp of vanilla powder
- 1/2 cup of rice malt syrup
- 1/3 cup of melted coconut oil
- 1/3 cup of roasted hazelnut butter (homemade nutella)
Hazelnut butter
- 1 cup of hazelnuts
- 1/4 cup of maple syrup
- 1/3 cup of cacao
- 1/3 cup of coconut oil
Topping
- Melted raw chocolate
- Roasted hazelnuts
Preparation
First make some homemade vegan chocolate hazelnut butter by roasting 1 cup of hazelnuts in the oven for 10min at 200 degrees and 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 - you can use the leftovers to top them with it or use it for toast/ dipping fruit!)
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.
