Raw chocolate, hazelnut & caramel cheesecake

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First of all I want to apologise to you all for the lack of posts on here and on my social media accounts! I have mentioned this briefly on Instagram, but I have recently moved house and therefore have had about 101 different things to sort out and fit into my schedule! So things have just been pretty crazy lately. I also think it’s safe to say, that I haven’t been nearly as organised as I should have been and don’t have lots of recipes pre-prepared ready to post on the blog for you guys. The most recent thing that I made before the move was this raw chocolate hazelnut caramel cheesecake, which was actually a birthday cake for someone. 

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You’ll probably already know this by now, but I LOVE making raw cheesecakes, so naturally, jumped at the chance when I was asked to create one for a birthday celebration. I really enjoy making cakes for special occasions and celebrations because it’s an opportunity to get really creative and come up with something a little more fancy and extravegant! This cake was inspired by the flavours of chocolate hazelnut truffles and starts of with a crunchy biscuit like base with hints of hazelnut running through it, topped with a deliciously sweet date caramel and then finally a really creamy chocolate hazelnut cheesecake layer. Oh, and how could I forget all of that chocolate bark on top! This cake was actually made as a birthday cake for someone I know and they’ve always loved the raw chocolate bark that I made, so I wanted to think of a way that i could incorporate this into a cake. Of course, you can always leave this part out if you want to, but I think it adds a little extra special touch.. and just means more chocolate really, yum! 

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raw Chocolate, Hazelnut & Caramel Cheesecake
Base
  1. 1/2 cup oats
  2. 1/2 cup hazel nuts
  3. Tbsp coconut oil
  4. 1/2 cup dates
  5. Tbsp maple syrup
Caramel
  1. 1 cup dates (soaked)
  2. 1 1/2 tbsp macadamia butter- I use Meridian Foods
  3. Tbsp coconut oil
  4. Water
Chocolate cheesecake layer
  1. 1 cup cashews (soaked for a couple of hours or 20 minutes in hot water)
  2. 1/2 cup dates (soaked)
  3. 1/2 cup hazel nuts
  4. 1/2 cup canned coconut milk
  5. 3 tbsp coconut oil
  6. 4 tbsp cacao powder
  7. Tbsp maple syrup
Chocolate bark
  1. 65g cacao butter
  2. Tbsp coconut oil
  3. 5 tbsp cacao powder
  4. 4 tbsp maple syrup
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Instructions
  1. To make the base of the cake, add the oats and nuts into your food processor and blitz these until they create a rough flour like consistency. Next, add in the remaining base ingredients and blend everything together until well combined.
  2. Transfer this into the bottom of a cake tin (I like to use one with a removable base) and firmly press everything down. Place in the freezer to set whilst you continue making the rest of the cake.
  3. Add the soaked dates into a blender or food processor along with the nut butter, coconut oil and a dash of water and blend until smooth. Continue to add water until you reach the desired consistency.
  4. Spread the caramel mixture over the base and return the cake to the freezer.
  5. For the chocolate cheesecake part, blitz the hazel nuts in the food processor on their own until they form a fine flour. Drain the cashews and place these into the food processor along with the remaining ingredients and blend well until the filling is completely smooth and creamy.
  6. Pour this over the top of the caramel layer and leave in the freezer for at least 2 hours to set.
  7. Meanwhile, to make the raw chocolate, gently melt the cacao butter and coconut oil in a bain-marie until liquified. Stir in the cacao powder and maple syrup until everything is well combined and begins to thicken.
  8. Pour the chocolate into a lined baking dish and sprinkle with chopped hazelnuts and coconut chips. Place this into the fridge for around an hour to set.
  9. Once your chocolate is ready, cut into rough shards and leave in the fridge until you're ready to assemble the cake.
  10. This part is really down to personal preference, but here I've arranged the chocolate in the centre of the cake and then garnished the top with some raw chocolate shavings and more hazel nuts.
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Charley's Health http://charleyshealth.co.uk/
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