No Bake Chocolate Hazelnut Cheesecake by Jess Beautician

Deliciously creamy raw vegan recipe from our beloved Jess. The soaked cashew nuts are a perfect replacement of regular cream cheese. Pair it with our rich coconut hazelnut spread and you get the dessert of your dreams!

You can watch how Jess makes it here.

60 mins

6 people

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INGREDIENTS

For the filling:

2 cups of cashew nuts, soaked in a bowl of water minimum 6 hours or overnight (Alternatively soak them in boiling water for 1 hour)

Half a tin of coconut milk

Quarter cup of melted and cooled coconut oil

Quarter cup of maple syrup

Quarter cup of Mr Organic Coconut Hazelnut Spread

2 Tbsp fresh lemon juice

2 Tsp vanilla extract or 1 Tsp vanilla bean paste

For the base:

125g of half pack of Mr Organic Cocoa Biscuits

Half cup of oats

Half cup pecan nuts

4 dates, pitted and chopped

Quarter cup of melted and cooled coconut oil

Pinch of salt

Toppings:

chopped raw hazelnut

vegan chocolate

Mr Organic Chocolate Spread

METHOD

1. First, soak the cashew nuts in a bowl of water, for a minimum of 6 hours or overnight. If you want to speed up the procedure, soak it in boiling water for 1 hour.

2. Make the base: put all base ingredients to a food processor and blitz them till they are coarse and slightly sticking together.

3. Take a 20 cm cake tin. Lightly brush the tin with melted coconut oil. Add the base, even the filling out with a spatula. Using a potato masher, you push the base down evenly.

4. Next, make the filling: first, drain and rinse the cashew nuts. Add them to the food processor with all the other ingredients. Pulse them until the filling becomes rich and creamy. You might have to stop halfway and scrape the sides with the spatula

5. Pour the filling on top of the base and spread it evenly with the spatula. Place it in a freezer at least for 3 hours

6. Once the cake set, take it out from the freezer. Let it defrost a little bit before you carefully remove the tin. Add the chopped hazelnuts and chocolate on top. You can drizzle some more chocolate spread to the whole cake or to each, individual slice. Trick: dip your knife to hot water before you slice the cake – it will run more smoothly!