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Chocolate Hazelnut Cheesecake

From time to time on a Monday I'll share a favourite recipe that I've created. Like most of my recipes it's sugar and gluten free, and vegan friendly. Best of all it's easy, and deliciously raw!

I developed this recipe after deciding I wanted a raw chocolate cheesecake that complimented by baked chocolate cheesecake version but was raw but without all the sugars or oil you'll see in many recipes. Solid butters like cacao butter are often used to help the cheesecake keep good form with good refrigeration. In this recipe I use the Nativa brand of Cacao butter as it has a rich cacao bean taste, and balance this with the inclusion of avocado, providing the cheesecake with a creamy decadent flavour.

Aleisha's Chocolate Hazelnut Cheesecake Recipe


  • 1 cup walnuts

  • 1 cup coconut desiccated

  • 2 T cocoa baking powder

  • 2 c dates chopped

  • water

Add dry ingredients to processor and process until well combined, usually 30-45 seconds.

Add a sprinkle of water. Process 20 seconds until combined and sticking together.

Press ingredients onto a lined cake tin. I use a round cake tin with removable sides.


  • 1 1/2 cup dates

  • 1 cup cashews

  • 3/4 can (400 ml) coconut cream

  • 4 T cocoa baking powder

  • 3 T cacao butter

Place above ingredients into a pot and simmer butter melted and dates soft.

Pour into a blender and add the remaining ingredients below.

Blend on high until smooth and creamy. I use a Vitamix which is a high speed blender. If you don't have a high speed blender like a Vitamix, let the ingredients cool in the pot and use a stick blender.

  • 1 1/2 avocado large

  • 1 ml hazelnut extract organic

  • 1 ml vanilla extract organic

Pour the creamy filling onto base.

Refrigerate until cool before adding the glazing.


  • 2 T cacao butter

  • 1/2 T cocoa baking powder

  • handful of hazelnuts chopped finely

  • ceres coconut rolls (optional)

Once the cheesecake is cool add the the glazing.

Finish with chopped hazelnuts and coconut rolls.

I prefer to let the cheesecake set overnight before removing from the tin and placing on a cake holder to serve. It's best kept in the fridge and brought out 30 minutes before eating.

The texture of this cheesecake is creamy and smooth. It's not sweet so if you're someone that enjoys sweet deserts add a little maple syrup. It's very rich and decadent so cut pieces small. You can always have a little more if you've got a healthy appetite for desert.

Making recipes isn't a new hobby for me. As a Cookbook Author I'm always on the lookout for cooking up something new and sharing. Enjoy!

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