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Alex Allan Nutrition
By Alex on 14/12/21 | Recipes

Raw Chocolate and Hazelnut Cheesecake

Looking for a gluten and dairy free dessert that tastes divine? Well, I have just the ticket! And this one makes a real showstopper. You’ll make this and wonder why you haven’t been making it for years. A new recipe for your Christmas rotation – you’re very welcome!

Prep time: 30 mins 12 hr chilling time

Serves 8-10


For the base

250g ground hazelnuts

10 Medjool dates, pitted

3 tbsp cacao powder

2 tbsp raisins

1 tsp vanilla paste

Pinch salt

For the filling

250g cashews, soaked in boiling water for 30 mins and


120g coconut oil, melted

100g ground hazelnuts

5 tbsp maple syrup

6 tbsp cacao

1 pot cashew yoghurt

70-100ml hazelnut milk

1.5 tsp vanilla paste

Pinch of salt


  • Blend together all the base ingredients until the mixture starts to clump together, adding more dates if needed. Press into the base of an 8-inch spring-form
  • cake tin, then place in the freezer to firm up for 20 mins.
  • Make the filling by blending all ingredients together until completely smooth and creamy in a high-power blender, adding a splash more milk if needed and adjusting sweetness to taste.
  • Spoon filling over the set base and place back in the freezer to firm up overnight.
  • Remove from the cake tin 15-20 mins before serving and top with raw chocolate if desired. Decorate with chopped nuts and berries before you take to the table.
  • Enjoy!

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