There are simply no words to describe just how amazing this cheesecake really is! When a friend tagged me in the top picture, I thought there is no way I could create something that would look and taste as great as that, but I tried anyway. The result was the incredible masterpiece in the bottom picture – a totally gluten, grain, dairy, refined sugar-free and vegan ‘cheesecake’! I won’t waste words explaining it, here is the recipe so you can try it for yourself.
Raw Oreo Nutella Cheesecake
- 2 cups organic almonds
- 10 dates, soaked in boiling water for 15 minutes
- 4 tsp organic coconut oil
- 1 tsp Mayver’s Hazelnut and Cacao spread*
- 3 cups cashews, soaked in water for 5-6 hours
- 1/2 cup organic coconut oil
- 1/2 cup rice malt syrup (honey or maple syrup would also work)
- 1/4 tsp sea salt
- 1 tsp vanilla bean
- A little water from the soaked dates to mix
- For Nutella layer: 3/4 cup Mayver’s Hazelnut and Cacao spread, 3 dates & 2 Tbsp raw cacao powder
- For Oreo layer: 1/3 cup cacao nibs/dark chocolate chunks
1. Soak the cashews for 5-6 hours prior to making the cake.
2. For the base, blend together almonds, dates, coconut oil and spread in a food processor until wet crumb texture forms. Line a spring-form cake tin with baking paper and press the base mixture firmly across the bottom of the tin, ensuring it is flat and level.
3. For the filling, blend together soaked cashews (drain water off first), coconut oil, rice malt syrup, salt and vanilla beans in food processor for a few minutes until paste forms. Add a little water from soaking dates as needed, until a creamy, but not runny mixture forms. Blend for several minutes until VERY smooth – this is the key to a good cheesecake!
4. Remove more than half of the mixture from the food processor and place into a bowl. Mix in the cacao nibs to create the “Oreo” layer. Spread this layer over the base in the tin and place in the freezer to set.
5. To the mixture remaining in the food processor, add spread, cacao powder and dates and blend again until smooth, chocolate mixture forms. Add a few more dates if you like it sweeter. This is the “Nutella” layer. Once the “Oreo” layer has almost set (or is firm-ish), spread the “Nutella” layer over the top.
6. Place whole cake back in freezer and allow to set for at least an hour. Store in fridge to retain the perfect firmness for eating!
What do you think? Tell me about your favourite creations?