Enjoy these rich Chocolate Hazelnut Cheesecake Bars that are okay for people who follow the paleo diet or a vegan diet. The rich flavors of chocolate and hazelnut go really well with the creamy cashew filling. They're simple to make and will look great!
Ingredients: For the crust:. 1 cup hazelnuts, toasted and skins removed. 1 cup dates, pitted. 2 tablespoons cocoa powder. Pinch of salt. For the filling:. 2 cups raw cashews, soaked for at least 4 hours or overnight. 1/2 cup coconut cream. 1/2 cup maple syrup. 1/3 cup coconut oil, melted. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. Pinch of salt.
Instructions: Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later. To make the crust, place the hazelnuts in a food processor and pulse until finely ground. Add the dates, cocoa powder, and salt to the food processor and blend until the mixture sticks together when pressed between your fingers. Press the crust mixture into the bottom of the prepared baking dish in an even layer. Place in the freezer while you prepare the filling. To make the filling, drain the soaked cashews and place them in a blender along with the coconut cream, maple syrup, melted coconut oil, cocoa powder, vanilla extract, and salt. Blend until smooth and creamy. Pour the filling over the crust in the baking dish and spread it out evenly with a spatula. Tap the dish on the counter a few times to remove any air bubbles. Cover with plastic wrap and place in the freezer for at least 4 hours, or until firm. Once firm, remove the cheesecake from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly. Use the parchment paper overhang to lift the cheesecake out of the dish and place it on a cutting board. Use a sharp knife to cut it into bars. Serve immediately, or store in an airtight container in the refrigerator for up to one week.
Prep Time: 30 minutes
Cook Time: 0 minutes
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