Unlock Happiness: Raw Hazelnut Chocolate Cheesecake Delight– Indulging in a slice of Raw Chocolate Hazelnut Cheesecake isn’t just a delight for your taste buds but a nourishing treat that can positively impact your overall health and wellness journey. Crafted with wholesome ingredients like raw cacao, creamy cashews, and nutrient-rich hazelnuts, this decadent dessert offers a host of benefits beyond its delicious flavor.
First and foremost, this raw cheesecake is packed with antioxidants, thanks to the raw cacao. Antioxidants help combat oxidative stress in the body, reducing inflammation and lowering the risk of chronic diseases. Raw cacao is known to improve mood and cognitive function, promoting mental well-being.
Cashews in the cheesecake filling add a creamy texture and a dose of healthy fats. These healthy fats are essential for maintaining heart health, supporting brain function, and aiding in nutrient absorption. Plus, cashews are a good source of protein, helping to keep you feeling full and satisfied.
Hazelnuts, another star ingredient in this recipe, offer their own set of health benefits. Rich in vitamin E, magnesium, and antioxidants, hazelnuts contribute to skin health, bone strength, and immune function. Hazelnuts also contain healthy monounsaturated fats, which can help reduce LDL cholesterol levels and lower the risk of heart disease.
By choosing to indulge in this Raw Chocolate Hazelnut Cheesecake, you’re treating yourself to a delectable dessert and nourishing your body with nutrient-dense ingredients that support your overall health and wellness goals. So go ahead and savor each bite guilt-free, knowing that you’re giving your body the goodness it deserves. Check out our wellness programs for even more!
Gluten-Free, Vegan, Serves 12
Ingredients:
For the crust:
- 1 cup pitted dates
- 1 cup raw hazelnuts
- 1/4 cup raw cacao powder
- Pinch of salt
For the cheesecake filling:
- 3 cups raw cashews, soaked overnight
- 1/2 cup coconut cream
- 1/2 cup agave syrup
- 1/3 cup coconut oil, melted
- 1/4 cup raw cacao powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the cheesecake chocolate ganache:
- 1/2 cup coconut cream
- 1/2 cup dairy-free chocolate chips
- 1 tablespoon agave syrup
For garnish:
- Chopped hazelnuts
- Vegan chocolate shavings
Directions:
Combine the dates, hazelnuts, raw cacao powder, and salt in a food processor. Process until the mixture sticks together when pressed between your fingers. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place it in the freezer while you prepare the filling. Drain the soaked cashews and rinse them under cold water.
Combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, raw cacao powder, vanilla extract, and salt in a high-speed blender. Blend on high until smooth and creamy, scraping down the sides of the blender as needed. Pour half the filling mixture over the prepared crust in the springform pan. Smooth it out with a spatula. Place the cheesecake in the freezer to set for about 30 minutes.
Heat the coconut cream over medium heat in a small saucepan until it just begins to simmer. Remove from heat and add the dairy-free chocolate chips and agave syrup. Stir until the chocolate chips are completely melted and the ganache is smooth and glossy. Let it cool slightly. Once the first layer of filling has set, pour the chocolate ganache over it, reserving a small amount for drizzling later.
Return the cheesecake to the freezer to set for another 30 minutes. Pour the remaining filling mixture over the chocolate ganache layer and smooth it out with a spatula. Drizzle the remaining chocolate ganache over the top of the cheesecake in a decorative pattern. Sprinkle chopped hazelnuts and vegan chocolate shavings on top for garnish. Place the cheesecake back in the freezer to set it completely for at least 4 hours or overnight.