Vegan Chocolate Cheesecake

1. 1

   Place 1 Cup Hazelnuts, 1/4 cup + 2 Tablespoons cocoa powder, 3 Tablespoons maple syrup, 1 teaspoon vanilla extract, 1 pinch sea salt for the base in to food processor and whizz until it holds together, push in to base of spring form baking tin just as any cheesecake base.

2. 2

   Next whizz up cashews coconut oil and maple syrup and water in the food processor until super smooth add coco powder salt and peanut butter and whizz again once all ingredients are blended pour over base and place in freezer for at least 3 hours

3. 3

   For the Frosting Melt chocolate and cream and cool. Put in the food mixer and whip with the sour cream ,vanilla extract and maple syrup. spoon over the cheese cake, toast and chop the hazelnuts and garnish keep in fridge

4. 4

   Enjoy

No nutritional information available.

No additional tips available.