Crudi o praticamente Chocolate Raw Nocciola Cheesecake

cheesecake

I don’t post a lot of raw recipes. Infatti, this may only be the second one in the years since this blog began. Non fraintendetemi, I’m all for raw food but except for salads, I prefer my food hot. The hotter, il migliore. Cheesecake, tuttavia, is one food you don’t eat hot and that’s what I set out to make.

My mother used to make cheesecake all the time – Italian cheesecake with cream cheese and ricotta and topped with fruit. Everyone always said it was the best cheesecake they ever had. My cheesecake is different since it’s vegan and raw. I also wanted my favorite flavor combination: chocolate and hazelnuts.

cheesecake (2)

The crust is raw and made from hazelnut meal, cacao in polvere, sciroppo d'acero, vanilla and salt. Ho usato Bob’s Red Mill Hazelnut Meal. It’s ground from whole hazelnuts from Oregon and it’s amazing.

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The filling is predominately cashews, cocoa powder and hazelnut butter. The filling also has coconut oil. Ho usato Artisana Raw 100% Organic Cold Pressed Extra Virgin Coconut Oil. I told you all about Artisana when I made my Chocolate Nut Butter Truffles using their amazing products.

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For this cheesecake, I made my own hazelnut butter. E 'facile da fare. Just toss a bunch of hazelnuts in a high-speed blender and that’s it. If you roast them first, they will taste extra-good but then your cheesecake won’t be totally raw but almost.

cheesecake (1)

To make Roasted Hazelnut Butter: Preriscaldare il forno a 375 gradi. Spread out 2 cups of hazelnuts on a baking sheet. Arrosto di 15 minuti. Place the warm hazelnuts in a dishtowel and wrap them up. Holding the bundle with the nuts in one hand, use your other hand to rub the nuts through the towel. The friction will help the skins come off.

Pick out the now naked hazelnuts and transfer them to a food processor or Vitamix. Process on high for 5 minutes in the food processor or 2 minutes in the Vitamix, until the hazelnuts have turned into a creamy butter. Scrape down the sides of the food processor or use the tamper for the Vitamix to incorporate all the nuts. Transfer to a jar with a lid for storage. Questo rende merito 1 a 1 1/2 cups hazelnut butter.

pudding (2)

Comunque, whether you choose raw or roasted hazelnut butter, you just put the filling in the crust and refrigerate it until it’s firm. The cheesecake is rich, decadent and filling. You only need a small piece, believe me. This is a beautiful dessert for your holiday get-togethers. Serve with whipped cream, ice cream or as is. Godere!

Crudi o praticamente Chocolate Raw Nocciola Cheesecake

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GF, SF

Makes one 9-inch cake

For the crust­­­­­­­­­­­­­­­:

1 tazza Bob’s Red Mill Hazelnut Meal

1/3 tazza di cacao in polvere

3 Tbs. sciroppo d'acero

1 cucchiaino. vaniglia

¼ cucchiaino. sale kosher

Per il ripieno ---------------:

2 cups cashews, soaked at least 3 orario

½ tazza di sciroppo d'acero

½ tazza di acqua

½ cup cocoa powder plus extra for dusting

½ tazza di Artisana Extra Virgin Coconut Oil, fuso

1/3 cup hazelnut butter

2 cucchiaino. vaniglia

½ cucchiaino. sale kosher

Hazelnuts for garnish

To make the crust: Combine all the ingredients into a food processor. Process until the ingredients form a dough and stick together. Transfer the dough to the bottom of a springform pan. Press the dough into the bottom of the pan to make a crust. Work it with your fingers until it covers the entire bottom of the pan. Mettere da parte.

Per il ripieno: Drain and rinse the soaked cashews. Add them, the maple syrup and the water into a food processor. Process until smooth and creamy. Add the cocoa, coconut powder, hazelnut butter, vanilla and salt. Process again until everything is well combined and creamy. Use a spatula to scrape down the sides of the bowl and make sure everything is getting processed.

Transfer the filling to the springform pan. Spread out evenly with a spatula. Refrigerate for several hours until the cake is set and firm. Serve cold with hazelnuts for garnish and extra cocoa powder dusted onto the plate. Godere!

raw cheesecake

Gli “V” Parola: Ditelo. Mangia. Live it.

Raw Chocolate Hazelnut Cheesecake
Autore: 
Tipo di ricetta: Dessert
 
Ingredienti
  • Per la crosta
  • 1 cup hazelnut meal
  • ⅓ tazza di cacao in polvere
  • 3 Tbs. sciroppo d'acero
  • 1 cucchiaino. vaniglia
  • ¼ cucchiaino. sale kosher
  • Per il ripieno
  • 2 cups cashews, soaked at least 3 orario
  • ½ tazza di sciroppo d'acero
  • ½ tazza di acqua
  • ½ cup cocoa powder plus extra for dusting
  • ½ cup coconut oil, fuso
  • ⅓ cup hazelnut butter
  • 2 cucchiaino. vaniglia
  • ½ cucchiaino. sale kosher
  • Hazelnuts for garnish
Istruzione
  1. To make the crust:
  2. Combine all the ingredients into a food processor. Process until the ingredients form a dough and stick together.
  3. Transfer the dough to the bottom of a springform pan. Press the dough into the bottom of the pan to make a crust. Work it with your fingers until it covers the entire bottom of the pan. Mettere da parte.
  4. Per il ripieno:
  5. Drain and rinse the soaked cashews.
  6. Add them, the maple syrup and the water into a food processor.
  7. Process until smooth and creamy.
  8. Add the cocoa, coconut powder, hazelnut butter, vanilla and salt.
  9. Process again until everything is well combined and creamy.
  10. Use a spatula to scrape down the sides of the bowl and make sure everything is getting processed.
  11. Transfer the filling to the springform pan.
  12. Spread out evenly with a spatula.
  13. Refrigerate for several hours until the cake is set and firm. Serve cold with hazelnuts for garnish and extra cocoa powder dusted onto the plate.

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