Chocolate, hazelnut and mocha cheesecake

Chocolate, hazelnut and mocha cheesecake

Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper.
Place cashews and hazelnuts in a food processor and process until they are finely ground. Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.

Place it in the fridge.

Hazelnut layer

Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, agave and lemon juice. Blend on high speed until mixture becomes smooth and creamy.

If the mixture is too thick add 7-8 tablespoons of almond milk or any other alternative. Add chopped hazelnuts and stir well.

Pour half of the hazelnut filling on top of the crust and leave the other half for the top layer.

Mocha layer

Drain cashews and place them in a blender. Add coconut oil, cacao powder, agave coffee. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add about 4 tablespoons of almond milk or any other alternative.

Pour the mocha filling on top of the hazelnut filling.

Finish it by pouring another half of hazelnut filling on top of mocha filling.

Place the cake in the fridge to set for 5-6 hours or best overnight or if you are in a hurry, you can put it in the freezer for a couple of hours.

Decorate with bliss balls, roasted chocolates, hazelnuts, chocolate drizzle…

Print

Chocolate, hazelnut and mocha cheesecake

Ingredients

Crust

  • 100 g cashews roasted
  • 100 g hazelnuts roasted
  • 2 tablespoons coconut oil
  • 2 tablespoons agave

Hazelnut filling

  • 200 g cashews previously soaked for minimum 4 hours
  • 100 g dates previously soaked for minimum 1 hour
  • 10 tablespoons coconut oil
  • 4 tablespoons cacao powder
  • 2 tablespoons agave
  • 7-8 tablespoons almond milk or any other alternative
  • 100 g hazelnuts chopped or whole

Mocha filling

  • 100 g cashews previously soaked for minimum 4 hours
  • 5 tablespoons coconut oil
  • 3 tablespoons agave
  • 4 tablespoons almond milk or any other alternative
  • 1-2 teaspoons instant coffee
  • 1 teaspoon cacao powder raw
  • 1-2 tablespoons lemon juice optional

Chocolate drizzle

  • 50 g dark chocolate
  • 1 tablespoon coconut oil

Instructions

Crust

  1. Line the base of a 16 cm spring form cake tin with baking paper.
  2. Place cashews and hazelnuts in a food processor and process until they are finely ground. Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Hazelnut layer

  1. Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, agave and lemon juice. Blend on high speed until mixture becomes smooth and creamy.

    If the mixture is too thick add 7-8 tablespoons of almond milk or any other alternative. Add chopped hazelnuts and stir well.

  2. Pour half of the hazelnut filling on top of the crust and leave the other half for the top layer.

Mocha layer

  1. Drain cashews and place them in a blender. Add coconut oil, cacao powder, agave coffee. Blend on high speed until mixture becomes completely smooth and creamy.

    If the mixture is too thick add about 4 tablespoons of almond milk or any other alternative.

  2. Pour the mocha filling on top of the hazelnut filling.

Chocolate drizzle

  1. For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot. 
  1. Finish it by pouring another half of hazelnut filling on top of mocha filling.
  2. Place the cake in the fridge to set for 5-6 hours or best overnight or if you are in a hurry, you can put it in the freezer for a couple of hours.

  3. Decorate with bliss balls, roasted chocolates, hazelnuts, chocolate drizzle…

Related Posts

Raspberry and vanilla cheesecake

Raspberry and vanilla cheesecake

Instructions Crust Line the base of a 12 cm spring form cake tin with baking paper. Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Put them in the food processor. Add hemp […]

Creamy blueberry smoothie

Creamy blueberry smoothie

Instructions Drain cashews and place them in a blender. Add coconut cream, frozen bananas, blueberries and maqui berry powder. Blend on high speed until smooth and creamy. Serve in a bowl and top with chia seeds, white sesame seeds, blackberries, blueberries, lavender…   Print Creamy […]



Leave a Reply

Your email address will not be published. Required fields are marked *