Chocolate, hazelnut and mocha cheesecake
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.
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.
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…