With this delicious vegan black forest cheesecake, you can enjoy the deep flavors of hazelnuts and cacao. The crust is nutty, and the filling is made of cashews. There is a tangy cherry compote and rich dark chocolate shavings on top.

Ingredients: 1 cup raw hazelnuts, soaked overnight. 1 cup raw almonds. 1 cup dates, pitted. 2 cups raw cashews, soaked for at least 4 hours. 1/2 cup coconut cream. 1/2 cup maple syrup. 1/4 cup cacao powder. 1/4 cup coconut oil, melted. 1/4 cup plant-based milk. 1 teaspoon vanilla extract. 2 cups cherries, pitted. 1 tablespoon cornstarch. 2 tablespoons water. Pinch of salt. Dark chocolate shavings for garnish.

Instructions: Preheat the oven to 350F 175C. In a food processor, combine soaked hazelnuts, almonds, and dates. Pulse until a sticky dough forms. Press the dough evenly into the bottom of a lined springform pan to create the crust. Bake the crust for 10-12 minutes, then remove from the oven and let it cool. In a blender, combine soaked cashews, coconut cream, maple syrup, cacao powder, melted coconut oil, plant-based milk, and vanilla extract. Blend until smooth and creamy. Pour the cheesecake filling over the cooled crust. In a small saucepan, combine cherries, cornstarch, water, and a pinch of salt. Cook over medium heat until the cherries release their juices and the mixture thickens. Spread the cherry compote over the cheesecake filling. Refrigerate the cheesecake for at least 4 hours, or until set. Before serving, garnish with dark chocolate shavings. Enjoy your decadent Hazel & Cacao Vegan Black Forest Cheesecake!

Prep Time: 30 minutes

Cook Time: 12 minutes

With this delicious vegan black forest cheesecake, you can enjoy the deep flavors of hazelnuts and cacao. The crust is nutty, and the filling is made of cashews. There is a tangy cherry compote and rich dark chocolate shavings on top.

Ingredients: 1 cup raw hazelnuts, soaked overnight. 1 cup raw almonds. 1 cup dates, pitted. 2 cups raw cashews, soaked for at least 4 hours. 1/2 cup coconut cream. 1/2 cup maple syrup. 1/4 cup cacao powder. 1/4 cup coconut oil, melted. 1/4 cup plant-based milk. 1 teaspoon vanilla extract. 2 cups cherries, pitted. 1 tablespoon cornstarch. 2 tablespoons water. Pinch of salt. Dark chocolate shavings for garnish.

Instructions: Preheat the oven to 350F 175C. In a food processor, combine soaked hazelnuts, almonds, and dates. Pulse until a sticky dough forms. Press the dough evenly into the bottom of a lined springform pan to create the crust. Bake the crust for 10-12 minutes, then remove from the oven and let it cool. In a blender, combine soaked cashews, coconut cream, maple syrup, cacao powder, melted coconut oil, plant-based milk, and vanilla extract. Blend until smooth and creamy. Pour the cheesecake filling over the cooled crust. In a small saucepan, combine cherries, cornstarch, water, and a pinch of salt. Cook over medium heat until the cherries release their juices and the mixture thickens. Spread the cherry compote over the cheesecake filling. Refrigerate the cheesecake for at least 4 hours, or until set. Before serving, garnish with dark chocolate shavings. Enjoy your decadent Hazel & Cacao Vegan Black Forest Cheesecake!

Prep Time: 30 minutes

Cook Time: 12 minutes

With this delicious vegan black forest cheesecake, you can enjoy the deep flavors of hazelnuts and cacao. The crust is nutty, and the filling is made of cashews. There is a tangy cherry compote and rich dark chocolate shavings on top.

Ingredients: 1 cup raw hazelnuts, soaked overnight. 1 cup raw almonds. 1 cup dates, pitted. 2 cups raw cashews, soaked for at least 4 hours. 1/2 cup coconut cream. 1/2 cup maple syrup. 1/4 cup cacao powder. 1/4 cup coconut oil, melted. 1/4 cup plant-based milk. 1 teaspoon vanilla extract. 2 cups cherries, pitted. 1 tablespoon cornstarch. 2 tablespoons water. Pinch of salt. Dark chocolate shavings for garnish.

Instructions: Preheat the oven to 350F 175C. In a food processor, combine soaked hazelnuts, almonds, and dates. Pulse until a sticky dough forms. Press the dough evenly into the bottom of a lined springform pan to create the crust. Bake the crust for 10-12 minutes, then remove from the oven and let it cool. In a blender, combine soaked cashews, coconut cream, maple syrup, cacao powder, melted coconut oil, plant-based milk, and vanilla extract. Blend until smooth and creamy. Pour the cheesecake filling over the cooled crust. In a small saucepan, combine cherries, cornstarch, water, and a pinch of salt. Cook over medium heat until the cherries release their juices and the mixture thickens. Spread the cherry compote over the cheesecake filling. Refrigerate the cheesecake for at least 4 hours, or until set. Before serving, garnish with dark chocolate shavings. Enjoy your decadent Hazel & Cacao Vegan Black Forest Cheesecake!

Prep Time: 30 minutes

Cook Time: 12 minutes