Double Chocolate Hazelnut No-Bake Cheesecake
Hazelnut Double Chocolate No-Bake Cheesecake combines a hazelnut crust sweetened with dates with two rich and creamy chocolate layers. Perfect to serve up for holidays, birthdays, or any other special occasion.
- 100 g dry roasted hazelnuts
- 100 g dates previously soaked in water for 1-2 hours
- 25 g coconut flour
White chocolate layer
- 250 g cashews previously soaked in water for minimum 4 hours
- 150 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g vegan white chocolate choose good quality vegan white chocolate with rich, soft, and creamy texture
- 20 ml lemon juice
- 30 or more ml agave the amount will depend on the sweetness of white chocolate, start with 30 ml and add more if needed after adding white chocolate
Soaking cashews: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.Note on coconut cream: Always use full-fat canned coconut milk or the cake won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it's too watery, the cake won't be able to hold its shape.
Line the base of a 16 cm springform cake tin with baking paper.
Drain dates really well after soaking them - you can use a fork to remove any excess water.
Place roasted hazelnuts (check How to roast hazelnuts), coconut flour, and dates in the food processor and process until the mixture sticks together.
Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.
Melt dark chocolate in a small pot over low heat. Stir until smooth.
Place coconut cream (see Note on coconut cream), melted dark chocolate, and date syrup into the blender and blend briefly until smooth. Adjust sweetness if necessary.
Carefully pour the dark chocolate mixture over the crust.
Sprinkle with roughly chopped dry roasted hazelnuts.
Place the cake in the freezer for about 45 minutes so the dark chocolate layer can set before adding the white chocolate layer.
White chocolate layer
Melt white chocolate over low heat in a small pot.
Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, and agave syrup (the amount will depend on the sweetness of white chocolate, start with 30 ml and add more if needed after adding white chocolate).Blend at high speed until smooth and creamy.
Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
Pour the mixture over the crust.
Place the cake in the freezer to set for 4-5 hours or until firm.
Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife.
Serving: 10 | Calories: 408kcal | Carbohydrates: 34g | Protein: 8g | Fat: 29g | Sodium: 19mg | Fiber: 4g | Sugar: 21g | Iron: 3mg