NO BAKE CHOCOLATE & HAZELNUT CHEESECAKE
Friday, February 1, 2019
I went for a straightforward cut hazelnut and dusted chocolate topping however you'll get as inventive as you prefer if it's for a special occasion! Some grated or beardless chocolate would be pretty, or some chocolate drizzles!
This chocolate hazelnut cake is therefore easy to form, solely has half dozen ingredients and needs no baking. it's a good cake to form the night before you wish it or to possess within the electric refrigerator once you have associate degree emergency chocolate craving!
As perpetually if you create this no bake chocolate hazelnut cheesecake take care to go away American state a comment, rate this direction and tag American state on Instagram. i like seeing all of your photos of my direction recreations!
Don’t forget to follow on on Facebook, Pinterest and Instagram – I’d like to see you all there!
INGREDIENTS
BASE
FILLING
INSTRUCTIONS
NOTES
I used green & blacks 70% dark chocolate. I used medjool dates as I find them sweeter but these are a bit pricier than regular dates and either will work!
source : https://cupfulofkale.com/vegan-no-bake-chocolate-hazelnut-cheesecake/
This chocolate hazelnut cake is therefore easy to form, solely has half dozen ingredients and needs no baking. it's a good cake to form the night before you wish it or to possess within the electric refrigerator once you have associate degree emergency chocolate craving!
As perpetually if you create this no bake chocolate hazelnut cheesecake take care to go away American state a comment, rate this direction and tag American state on Instagram. i like seeing all of your photos of my direction recreations!
Don’t forget to follow on on Facebook, Pinterest and Instagram – I’d like to see you all there!
INGREDIENTS
BASE
- 150g hazelnuts
- 200g dates, pitted
- 3 tbsp melted coconut oil (about 2 tbsp solid)
- 2 tbsp maple syrup
FILLING
- 1 tin / 400ml coconut milk, refrigerated
- 200g good quality 70% dark chocolate
- 4 tbsp maple syrup
INSTRUCTIONS
- Blitz the nuts in a food processor until finely chopped. Next add the dates (pitted), melted coconut oil and maple syrup. Blitz again until the dates have broken up into small pieces and the mixture is combined, about 30 seconds.
- Line and grease an 8 inch spring form cake tin. Pour the mixture into the tin and push down firmly with the back of a spoon until there is an even layer. Place into the fridge.
- Break up the chocolate, place into a heat proof bowl and melt slowly over a bain-marie.
- Whilst the chocolate is melting, spoon the cream (not the water) from the tin of coconut milk into bowl and whisk until thick and fluffy.
- Fold in the melted chocolate and maple syrup until combined and then spoon onto the chilled base.
- Pop back into the fridge to set, it'll need at least a couple of hours. Top with some chopped hazelnuts and a dusting of cocoa powder. Serve or keep in an air tight container in the fridge for 2-3 days.
NOTES
I used green & blacks 70% dark chocolate. I used medjool dates as I find them sweeter but these are a bit pricier than regular dates and either will work!
source : https://cupfulofkale.com/vegan-no-bake-chocolate-hazelnut-cheesecake/