Ingredients
Crust
- 120 g raw hazeluts
- 45 g raw cacao powder
- 1 tsp vanilla extract
- 65 g Maple syrup
- 1 pinch Sea salt, fine
Filling
- 260 g raw cashews, soaked overnight
- 160 g Maple syrup
- 120 g water
- 1/2 tsp Sea salt, fine
- 120 g Nut Butter, see notes
- 110 g coconut oil
- 50 g raw cacao powder
Topping
- 80 g coconut oil, melted
- 80 g Maple syrup
- 25 g raw cacao powder
- 1 tsp vanilla extract
- 100 g hazelnuts, whole or chopped for decoration
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place hazelnuts into TM bowl and mill for 4 seconds, speed 9
2. Add remaining Crust ingredients and mix for 10 seconds, speed 4 to combine.
3. Press mixture into 22cm springform pan
No need to wash bowl.
1. Place soaked cashews, maple syrup, water and salt into TM bowl and blend 45 seconds, speed 9
2. Add remaining Filling ingredients and mix for 10 seconds, speed 6 until well combined. May need to scrape down bowl and mix again.
3. Pour Filling onto Crust, cover pan with foil and place in the freezer for at least 5 hours to set.
Place all Topping ingredients into a jar or small bowl and mix with a fork to combine.
Pour a little of the Topping over the frozen cheesecake and sprinkle with whole or chopped hazelnuts working quickly as the topping will set fast.
Crust
Filling
Topping
Tip
Use any Nut Butter of choice eg Peanut Butter, Almond Butter. I use this one
//quirkycooking.blogspot.com.au/2010/09/nut-butter.html
Use any leftover topping as a healthy "Ice Magic"
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Cocoa works fine as a replacement for cacao. This was really yummy! It is very rich but definitely a winner & looks amazing!
It is very solid & hard to cut so I prefer to take out of the freezer a couple hrs before as I like to serve a bit more defrosted. I added a zucchini to the mixture as I had seen this in another recipe, you can't taste or see it at all. I also served with a berry coulis for a real decadent dessert.
delicious.must try!!
oooh two of my fav things, chocolate and cheesecake! thanks for sharing.
Cocoa works fine as a replacement for cacao. This was really yummy! It is very rich but definitely a winner & looks amazing! It is very solid & hard to cut so I prefer to take out of the freezer a couple hrs before as I like to serve a bit more defrosted. I added a zuccini to mixture as I had seen this in another recipe, you can't taste or see it at all. I also served with a berry coulis for a real decadent dessert.
I didn't have hazelnuts so used almonds instead, and had last week made coconut rough butter (cashews and coconut) so used that for the nut butter, and it was amazing! Added some raspberry coulis to the top, definitely a winner!!!!! Thanks for the recipe!!!!
Absolutely delicious! And so easy! I topped it with chopped hazelnuts and cacao nibs to add crunch. Smash hit!
it looks quite tall for there not to be any cream cheese in it? looks devine
Simply devine. Added a raw balsamic strawberry toppy. Yummy
. Lauren thanks for sharing you recipe.
this looks Delicious thank you for sharing
Patsy McCafferty
do you think cocoa would still work as well as cacao if we've only got that in the cupboard
oh and thanks for the recipe... a friend made this and it's beautiful