I don’t even know why we call this a cheesecake! It certainly looks like it, but it has nothing to do with it’s flavor. It’s more like a nutty cream with a velvety texture! It’s so tasty and the best part is that it is guilt free

Read also:


For the base crust
  • 8 dates
  • 1 cup almonds
  • 50 gr dark chocolate
  • 50 gr hazelnut butter
For the cream
  • 500 gr raw cashews (soaked for mimimum 5 hours)
  • 40 ml agave syrup
  • 20 ml coconut oil
  • 100 gr dark chocolate
  • 200 gr hazelnut butter
For the topping
  • 80 gr dark chocolate
  • 10 ml coconut oil


For the base crust:
  • Melt dark chocolate in double boiler.
  • In a blender pulse almonds, then dates until smooth.
  • Add chocolate and hazelnut butter and pulse until smooth.
  • Press this mixture into the bottom of a springform tin and set aside.
For the cream:
  • Melt dark chocolate in double boiler.
  • In a high speed blender place all ingredients and pulse until creamy.
  • Spread the cream on the crust and allow to cool overnight in the fridge.
For the topping
  • Melt dark chocolate with the coconut oil in double boiler.
  • Top with melted chocolate.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *