Raw Chocolate Hazelnut Cheesecake

Who knew a no-bake, cheeseless chocolate cheesecake could taste this incredible?


  • Filling:
  • 2 cups raw cashews, soaked overnight
  • 1 cup raw hazelnuts, chopped and soaked overnight
  • 1 tablespoon maple syrup or agave
  • 12 Medjool dates, pitted and soaked overnight
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • 1/4 cup dried raspberries
  • Crust:
  • 1 1/2 cups hazelnut meal
  • 1/4 cup cacao powder
  • 1 tablespoon maple syrup or agave
  • 1/4 teaspoon sea salt
  • 6 Medjool dates, pitted and soaked overnight
  • Topping:
  • 1 cup cacao powder
  • 1/2 cup warm coconut oil
  • 3 tablespoons agave
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries, for topping


  1. Soak the nuts and dates one day in advance. In a large bowl, cover the cashews and hazelnuts with water. Cover with plastic wrap and leave in the fridge to soak overnight. In separate large bowl, cover all 18 pitted dates with water, cover with plastic wrap and leave in the fridge to soak overnight as well.
  2. Make the crust: In a medium bowl, combine hazelnut meal, cacao powder, maple syrup and sea salt. Using your hands, massage in the dates until it makes a dough. Press the dough down evenly into the bottom of a springform pan, and set aside.
  3. Make the filling: Drain the nuts and blend in a processor with 12 of the soaked dates, maple syrup, vanilla and sea salt until completely smooth.
  4. Transfer to another bowl, and fold in the dried raspberries. (Don't over-mix.) Pour the nut mixture over the crust and smooth with a spatula. Place in the freezer for at least 3 hours to harden.
  5. Make the topping: Combine the cacao powder, coconut oil, vanilla and agave until the mixture is thin enough to pour. (Add more coconut oil if needed.)
  6. Remove the cheesecake from the freezer, release from the springform pan, and drizzle with the topping. Arrange raspberries on top for decoration.