Oh Baby I Like It RAW Hazelnut Chocolate Cheesecake

A few weeks ago we had the pleasure of eating at Cafe Gratitude in Los Angeles, which is something I’ve wanted to do for a really long time…  I just realized I can scratch that one off of my list (the one that exists only in my head)!  I LOVE the way they name their dishes.  Yes, it’s goofy and we poked a bit of fun, but I’m totally into it.

So I decided to call this cheesecake “I AM 34.”  Because according to the social constructions we’re currently living in, I am 34.  And for me, 34 is synonymous with being joyful, excited, and happy.  Am I sad and wishy washy that I’m “getting old?”  HELL NO.  I am dang happy to be alive.

I’m even happier to celebrate with a delicious raw, vegan, dessert!

Have all of the ingredients ready, make it in three parts, and it won’t seem as daunting.

 

Raw Hazelnut Chocolate Cheesecake adapted from The Sweet Life

Crust

1 cup hazelnut meal

1/4 cup + 2 tablespoons raw cacao powder

3 tablespoons maple syrup

1 teaspoon vanilla extract

1 pinch sea salt

Blend all of the ingredients together in a food processor until it starts to come together.  Press into the bottom of a 9″ spring form pan.  *Refer to The Sweet Life for tips on using different pans.

I didn’t have hazelnut meal, so I just used one heaping cup of whole hazelnuts and proceeded with the recipe.

Here’s what it looks like when it’s ready to go into the pan.

The Filling
2 cups raw cashews, soaked overnight and rinsed

1/4 cup + 2 Tbsp hazelnut butter (peanut butter works too, which is what I used)

1/2 cup coconut oil, melted

1/2 cup maple syrup

1/2 cup cocoa powder

1/2 cup water

1/2 tsp salt

In a blender or food processor, combine the cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the container as necessary. Add cocoa powder, hazelnut/peanut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combined.

Spoon the filling onto the crust. Stick cheesecake in the freezer until solid all the way through.  I left mine in the freezer for two days and it was fine.

Chocolate Sauce

1/3 cup coconut oil, melted
1 tsp vanilla
1/4 cup maple syrup
1/4 cup cocoa powder

Whisk the ingredients together and slowly pour over the frozen cheesecake.  Top with hazelnuts.

And now I leave you with some ODB.. Cause if you don’t know the “Oh Baby I Like it Raw” reference, you need to know.  For the rest of ya’s, I wanna take it back to when I was half of 34.  Plus this song is always in our heads when we’re fixing up the RAW treats!

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