Rawsome Nutella Cheesecake

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Raw desserts were what got me interested in veganism. I thought is was radical and, I have to admit, I judged without doing any research. However, I was very curious. I went to the farmers market one day and tried a raw pecan pie from this place called Fruition. I couldn’t believe what I was eating! It tasted AMAZING. Truthfully, I’d never had much of a sweet tooth. Chocolate was fine, but I would never had craved it and most sweets were just too rich. But this was a whole new experience for my taste buds! I didn’t feel sick or guilty eating it. The only thing I didn’t like was that I hadn’t tried it sooner! A new world of possibilities opened for me in that moment. I needed to buy a food processor and start a raw adventure of my own. So, here we are six months later and I can’t stop coming up with new ideas for raw desserts. If you have never tried one before, I urge you to give it a go. Find a raw dessert venue near you or try and make this recipe! Who knows! It might change your life… it certainly changed mine for the better!


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Raw Mini Nutella Cheesecakes

Makes 7 mini cheesecakes

Ingredients
Crust
  • 1 cup walnuts
  • 6 large medjool dates
Strawberry Filling
  • Your favourite strawberry jam OR my Berry Chia Jam
Nutella Cream
  • 1 cup soaked cashews (at least two hours)
  • 1/2 cup of rawtella or my homemade chocolate hazelnut spread
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanilla powder
  • 1/2 cup coconut milk
  • extra maple syrup and/or cacao to taste

Directions

  1. Make the crust by putting your walnuts into your food processor and grinding them into a course flour. Add the dates. Don’t forget to take the pits out!
  2. After a minute or so of blending, the crust should be malleable. Press crust into 7 moulds of a 12-cupcake tray about 1/4 of the way up.
  3. Top the crust with a thick layer of jam and place flat in the freezer.
  4. To make the “Nutella” cream, blend soaked cashews in your high-speed blender or food processor. Add the rest of the ingredients and sweeten to taste. You might want to add a bit more cacao if you like things extra chocolaty!
  5. Fill the remaining space in the 7 cupcake moulds with the cream and allow to freeze for at least two hours. Before serving, allow them to defrost on the counter or in the fridge.

Share. Eat. Enjoy.

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2 thoughts on “Rawsome Nutella Cheesecake

  1. Nice recipe. Will try to make it. But please proofread before publishing. Under Directions to make crust it says “my” should say “by”. Small suggestion. Good luck with your new adventure.

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