Raw Chocolate Hazelnut Cheezecake

Indulge in a slice of guilt-free heaven with this Raw Vegan Chocolate Hazelnut Cheezecake recipe. This delectable dessert combines the rich taste of hazelnuts with the smooth texture of cashews, creating a creamy masterpiece that's both satisfying and healthy. The crust, made from hazelnut meal, cacao powder, and maple syrup, provides a perfectly crunchy base for the silky chocolate filling. This cheezecake is not only delicious but also caters to a variety of dietary needs, making it perfect for sharing with friends and family who may have dietary restrictions. Whether you're vegan, avoiding refined sugars, or simply looking for a tasty treat, this cheezecake is sure to delight your taste buds. Best of all, it's easy to prepare, requiring only a few simple ingredients and some patience while it sets in the freezer.

Ingredients:

**For the Crust:**

- 1 cup hazelnut meal

- 1/4 cup + 2 tablespoons raw cacao powder

- 2 tablespoons maple syrup

- 1 teaspoon vanilla extract

- 1 pinch sea salt

**For the Filling:**

- 2 cups raw cashews, soaked and rinsed

- 1/4 cup + 2 tablespoons hazelnut butter (peanut butter works too)

- 1/2 cup coconut oil, melted

- 1/3 cup maple syrup

- 1/2 cup cacao powder

- 1/2 cup water

- 1/2 teaspoon salt

Instructions:

1. **Prepare the Crust:**

Blend all crust ingredients together in a food processor until the mixture starts to come together. Press the crust into the bottom of your desired pan, about ¼ inch thick. Set aside while you prepare the filling.

2. **Make the Filling:**

In a food processor or mixer, blend together the cashews, maple syrup, water, and salt until completely smooth, scraping down the sides as necessary. Add the cacao powder, hazelnut butter, and coconut oil to the cashew mixture, and blend together, scraping down again, until the mixture is uniformly combined.

3. **Assemble the Cheesecake:**

Spoon or pipe the filling on top of the crust. Place the cheezecake in the freezer until it is solid throughout (at least 2 hours for individual cheezecakes, 4 hours for a large cheezecake).

4. **Remove from Pan:**

Once frozen, remove the cheezecake from the pan. If using a silicone mold, they should easily pop out. For muffin tins, run a sharp, hot knife around the edges of each cheezecake, flip the tin upside down, and tap it firmly against the counter. They should start to slide out slowly. If not, use a lighter to briefly warm the bottom of the tin; this will help release the cakes.

5. **Serve:**

Place the cheezecakes in the refrigerator until ready to serve.

This recipe makes the equivalent of a 9-inch round Raw Vegan Chocolate Hazelnut Cheezecake. Enjoy!