By Chef: Alex Malinsky
Posted: April 25, 2013
Are you free from soy, gluten and dairy? These 3 common allergens can cause a world of suffering for many folks, and their simple elimination can truly improve ones health! The good news is by moving towards a diet free of common allergens you will definitely not be missing out on sheer yumminess and decadence. This recipe is a fine example of this truth! A rich hazelnut and chocolate cheesecake; the picture alone speaks 1000 words. Yum!
- 1 cup hazelnut meal
- 1/4 cup + 2 Tbsp raw cocoa powder
- 3 Tbsp maple syrup
- 1 tsp vanilla
- 1 pinch sea salt
- 2 cups raw cashews, soaked overnight and rinsed
- 1/4 cup + 2 Tbsp hazelnut butter (peanut butter works too)
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 cup water
- 1/2 tsp salt
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
1. The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you’re very brave and don’t have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. It will take a little tlc to get the cheesecakes out, but you can do it! This recipe would fill a 9″ spring form pan or about 12 individual molds.
2. Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about 1/4 inch thick.
Set aside while you making the filling.
1. In a food processor or mixer blend together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.
2. Spoon or pipe filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).
3. Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip tin upside down and give it a few good whacks again the counter. They could start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have past and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake.
Place cakes in the refrigerator and make the chocolate sauce.
1. Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.
Top with hazelnuts. Serve cold