Chocolate hazelnut cheesecake

Happy sunday guys!

This recipe is well overdue, I’ve been enjoying this cheesecake for awhile now and I can’t keep it to myself any longer after the amazing comments I received after I posted a picture of it on my Instagram! I just had to share this one with you so you can enjoy it for yourselves. Not only is this cheesecake raw, vegan and gluten free it’s also chocolatey (yussss) and it’s also got a slight Nutella taste too! And let’s be completely honest who didn’t love Nutella before going vegan! I suggest you have some friends or your family help you eat this or you can keep it to yourself I won’t judge because it is seriously DELISH.


I’ve made this recipe super simple to follow so that you can make it with no worries and keeping in mind that most of the ingredients are staple items that most people have in their kitchens.

But first here’s a few facts on raw cacao and why you should be eating this super food regularly:

  • It contains 40 TIMES the antioxidants of blueberries
  • It has the highest plant-based source of iron
  • It’s FULL of magnesium to support a brain and heart health
  • It contains more calcium than cow’s milk
  • It’s a natural mood elevator and antidepressant (but who feels sad when eating cheesecake?)





3/4 cup Almonds

1/2 cup Activated buckinis (or buckwheat)

1/4 cup desiccated coconut

8-10 medjool dates


1 cup soaked cashews

1/2 cup Hazelnuts

1 Tbl Raw Cacao powder

2 Tbl Maple syrup ( I use Whole Harry’s Maple syrup)

1/2 cup coconut oil

1/2 cup Almond milk (or an dairy free milk)


Whittakers 62% Dark Cacao

Cacao Nibs

Coconut chips


  1. Soak the cashews in a bowl of water for 4 hours or overnight (I find that leaving them overnight gives the best result).
  2. Line your tray with baking paper if the cheesecake is likely to stick or you can use a silicon baking tin.
  3. Using a good quality blender or food processor pulse all the base ingredients together until it has all combined and there are no chunks of unblended Almonds or dates left.
  4. Press the base mix evenly into your tray, if it’s crumbling simply add a couple more dates to the mix  (I started with 8 dates and ended up having to use 2 more to make the mix perfect) or if it’s sticking to the spoon too much add a little bit more coconut, either way it tastes just as good!
  5. Using the same blender or food processor add the cashews and other filling ingredients and blend until it is smooth, creamy and looking delish.
  6. Poor this mix over the base and set aside in the freezer for at least 4 hours, make sure you cover it so the nasties in the freezer don’t get into it.
  7. Now that it’s set, it’s time to decorate and enjoy your yummy creation! Slice it into individual pieces or leave as one big cheesecake and decorate with any toppings you desire.


I hope you enjoy this super simple cheesecake recipe! If you recreate it please let me know by tagging me on instagram @natashaaclark ,  I always love seeing and drooling over everyone’s creations.

-Tash xx



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