Nensi Beram

No-bake vegan chocolate hazelnut cheesecake with a nutty base topped with the chocolate-hazelnut layer. Gluten-free, rich, creamy, and delicious.

Melt chocolate over low heat in a medium pot. Let it cool down a bit. Drizzle the melted chocolate around the top edge of the cake.

Melt chocolate over low heat in a medium pot. Let it cool down a bit. Drizzle the melted chocolate around the top edge of the cake.

Place the cake in the freezer to set for 4-5 hours.

Place the cake in the freezer to set for 4-5 hours.

Drain cashews and place them in a blender. Add coconut cream, hazelnuts, coconut oil, date syrup, and cacao powder. Blend on high speed until smooth and creamy.

Drain cashews and place them in a blender. Add coconut cream, hazelnuts, coconut oil, date syrup, and cacao powder. Blend on high speed until smooth and creamy.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Place hazelnuts and cashews in a food processor and process until they are finely ground. Add cacao powder, coconut oil, and date syrup. Process until mixture sticks together. Adjust sweetness.

Place hazelnuts and cashews in a food processor and process until they are finely ground. Add cacao powder, coconut oil, and date syrup. Process until mixture sticks together. Adjust sweetness.

Notes