This is a gluten free no bake cake which you could almost call healthy.  It’s hard to believe that the cheesecake is made with avocados and not cream cheese and it’s absolutely delicious, one of my favourites.

Raw Hazelnut & Chocolate Cheesecake

INGREDIENTS

For the Base

170g dates

75g Hazelnuts

1 tbsp coconut flour

60ml coconut oil

60g ground almonds

For the Topping

100g ground roasted hazelnuts

50g ground almonds

1 ½ avocados

120ml coconut oil

65g cocoa powder

Sweetener to taste (Maple or Stevia)

METHOD

For the Base

Blend all ingredients in a blender until combined.  Add more coconut oil if it’s too dry or add more coconut flour if it’s too wet.  Press into base of tin and place in the fridge to set.

For the Topping

Blend all the topping ingredients apart from sweetener in a blender, until smooth.  Add a little more coconut oil if it’s too thick.  Add sweetener as desired for your taste.  Pour into tin on top of base and let it set in the fridge or freezer.

Decorate as desired

I melted dark 80% chocolate with a little water, let the mixture cool and added some almond oil, then poured it over the cake.