Vegan? Gluten-free? Lactose intolerant? No problem. This no-bake confection will allow you to have your “cheeze” and eat it too! Creamier than you can ever imagine, this dairy-free cheezecake is made with a combination of magnesium- and antioxidant-rich ingredients, including raw nuts, dates and cacao. It’s the perfect treat to share with loved ones—especially those dealing with food allergies or various specialty diets. Here’s your warning to leave room after dinner because this decadent dessert is sure to hit a sweet spot.
Serves 16
Total time: 4 hours to soak nuts | 25 minutes to prep | 4 hours to freeze
Ingredients
Base
2 cups Bob’s Red Mill Almond Flour
2 cups Bob’s Red Mill Hazelnut Meal
4 Tbsp. pHresh Products Organic Cacao Powder
1 Tbsp. MCT oil
5 large dates, pitted
5 Tbsp. Vitacost Certified Organic Maple Syrup
Filling
1/2 cup lemon juice (approximately 2 large lemons)
1-1/2 cups cashews, soaked for 4 hours
1-1/2 cups hazelnuts, soaked for 4 hours
3/4 cup + 2 Tbsp. maple syrup
1/2 cup Nutiva Organic Refined Coconut Oil
1/4 cup MCT oil
1 Tbsp. pure vanilla extract
3 Tbsp. cacao powder
1/8 tsp. salt
Toppings
1 Hu Kitchen Chocolate Hazelnut Bar
1/4 – 1/2 cup hazelnuts
Directions
- In food processor, combine all base ingredients. (Mixture should be dry, but moist enough to hold together.)
- In spring pan or deep pie dish, press in base mixture to evenly cover bottom and sides of dish. Set aside.
- In high-speed blender, combine filling ingredients until smooth and light in texture. Pour into crust. Top with whole hazelnuts.
- Melt chocolate bar on low heat and drizzle over cheezecake.
- Freeze for 4 hours. Once set, cut into slices and serve. Keep refrigerated up to 14 days.