by @healthyfrenchwife
𝗥𝗘𝗖𝗜𝗣𝗘
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗕𝗔𝗦𝗘
• 1/2 cup of almonds
• 1/2 cup of hazelnuts
• 1 cup of pitted dates
• 1 tbsp of water
• 1 tbsp of cacao
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗖𝗛𝗘𝗘𝗦𝗘𝗖𝗔𝗞𝗘 𝗟𝗔𝗬𝗘𝗥
• 1 cup of cashews (soaked for 4-6 hours)
• 6 tbsp of raw cacao powder
• 1 tsp of vanilla powder
• 1/2 cup of rice malt syrup
• 1/3 cup of melted coconut oil
• 1/3 cup of roasted hazelnut butter (homemade Nutella)
• Toppings: Melted raw chocolate, roasted hazelnuts
👨🍳𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
1. First make some homemade vegan chocolate hazelnut butter by roasting 1 cup of hazelnuts in the oven for 10min at 200° C (390° F) and blending with 1/4 cup of maple syrup, 1/3 cup of cacao and 1/3 cup of coconut oil. (This recipe will make more than you need for the cheesecakes - you can use the leftovers to top them with it or use it for toast/ dipping fruit! 😋).
2. In a food processor blend the base ingredients, then press down into silicon muffin molds.
3. Then drain your soaked cashews and blend with the cacao, coconut oil, rice malt syrup, and hazelnut cacao butter and the vanilla.
4. Pour on top of the raw bases and freeze for a few hours.
5. Top with melted chocolate and extra hazelnuts and keep in the fridge for a few days or freezer for a few weeks. Enjoy!