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Chocolate hazelnut vegan 'cheesecake'
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Prep Time:
360 minutes
Cook Time:
5 minutes
Total Time:
365 minutes
Indulge in a decadent dairy-free layer cake filled with nuts, buckwheat, homemade chocolate hazelnut spread, dates, and coconut for a stunning dessert that will wow your guests.
Ingredients:
  • 435g (3 cups) cashews
  • 75g (1/2 cup) hazelnuts, roasted and skinned
  • 60ml (1/4 cup) warm water
  • 80.00 ml raw cacao powder
  • 125ml (1/2 cup) maple syrup
  • 75g dark chocolate (85% cocoa), melted
  • 0.60 gm sea salt
  • 350ml coconut milk
  • 175ml melted coconut oil
  • 8.80 gm vanilla extract
  • 80ml (1/3 cup) freshly brewed espresso
  • Roasted hazelnuts, extra, chopped, to serve
  • Raw cacao nibs, to serve
  • 80g (1/2 cup) cashews, roasted
  • 45g (1/4 cup) hazelnuts, roasted and skinned
  • 55g (1/4 cup) raw buckwheat, roasted
  • 35g (1/3 cup) desiccated coconut, toasted
  • 20.00 ml raw cacao powder
  • 160g fresh medjool dates, pitted, chopped
  • 16.80 gm coconut oil
  • Pinch of sea salt
  • 33.60 gm solidified coconut oil
  • 54.00 gm maple syrup
Instructions:
  • Divide the 2 cups of cashews into two bowls. Cover both with cold water and let soak for 4-6 hours. After soaking, rinse under cold running water and drain, keeping them separated.
  • Prepare the 20cm springform pan by releasing the base, inverting it, spraying it with oil, and lining it with baking paper that overhangs by 4cm. Secure it in place. Grease and line the sides of the pan with baking paper, extending 1cm above the rim.
  • Make the base by finely chopping roasted cashews, hazelnuts, buckwheat, coconut, and cacao in a food processor. Add dates, oil, and salt, then process until sticky. Press the mixture into the pan and use a glass to smooth it out. Freeze for 30 minutes until firm.
  • In a high-speed blender, blend hazelnuts, water, cacao, and 100ml maple syrup until smooth, scraping down the sides as needed. Add chocolate and salt; blend until smooth. Add soaked cashews, coconut milk, coconut oil, and vanilla; blend until creamy. Transfer mixture to a bowl and clean the blender.
  • In a blender, combine espresso, soaked cashews, coconut milk, coconut oil, maple syrup, and vanilla. Blend until super smooth, scraping down the sides as needed. Transfer the mixture to a separate bowl.
  • Spread one-third of the chocolate mixture into the prepared pan and tap gently to smooth. Freeze for 1 hour until firm. Pour in half of the coffee mixture and tap gently to smooth. Layer the remaining mixtures in the same way, freezing for 1 hour between each layer, finishing with chocolate. Freeze for 8 hours or overnight to set.
  • Chill the cake in the refrigerator for 1 hour before serving to allow it to soften.
  • In a heatproof bowl, combine all cacao topping ingredients and place it over a saucepan with simmering water without touching the water. Stir until melted and smooth. Remove from heat and let it sit for 2 minutes before using.
  • Take the cake out of the tin. Quickly drizzle the cacao topping over the cake, letting it cascade down the sides. Garnish with additional hazelnuts and cacao nibs. Let it stand for 10 minutes to firm up.

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