Servings
12 -14Prep
20 minThis 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.
Thank you!