Chocolate “Cheese” Cake



1 Cup Raw hazelnuts (soaked overnight)

3-6 Tbsp Raw coconut nectar

1/2 Cup Raw organic cacao powder

1 tsp Vanilla



Drain hazelnuts, rub off loose bits of skin with a dishtowel and rinse. Place nuts, 3 Tblsp. coconut nectar, cacao powder, and vanilla in a food processor and process until the mixture clumps together. Add additional coconut nectar 1 Tbsp at a time until the crust reaches desired texture. Press mixture evenly into pan and chill in freezer for at least three hours



2 1/4 Cup Raw cashew pieces (soaked overnight)

1/2 Cup Coconut oil (room temperature)

1 Cup Raw coconut nectar

1 Tbsp Vanilla

3/4 Cup Raw cacao powder


Drain cashews and place in blender with coconut nectar and vanilla, blend until smooth and creamy. Add cacao powder and coconut oil and blend until smooth, scraping down sides of blender jar occasionally. Scoop filling into cheesecake pan, spreading evenly over crust with a spatula. Freeze for a few hours to set. If freezing longer let thaw a bit before serving

Recipe Tips

Plan ahead: Make the crust the evening before you plan to serve the cheesecake and soak the cashews for the filling at the same time. Make the filling the next morning and freeze the assembled cheesecake until an hour before dinner. Remove from freezer and allow the cheesecake to thaw for an hour or so before serving.