生またはほとんど生チョコレートヘーゼルナッツチーズケーキ

cheesecake

私は生のレシピの多くを投稿しないでください. 実際には, このブログが始まって以来、これは唯一の年に第二であってもよい. 誤解しないでください, 私は生の食べ物のためではなくサラダ以外のすべてだ, 私は熱い私の食べ物を好む. 熱い, 良い. チーズケーキ, しかしながら, 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, ココアパウダー, メープルシロップ, vanilla and salt. 私が使用 Bob’s Red Mill Hazelnut Meal. It’s ground from whole hazelnuts from Oregon and it’s amazing.

1811C144_HazelnutMeal_f_750

The filling is predominately cashews, cocoa powder and hazelnut butter. The filling also has coconut oil. 私が使用 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.

coconutoil-300x500

For this cheesecake, I made my own hazelnut butter. それを行うのは簡単です. 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: 予熱オーブンへ 375 度. Spread out 2 cups of hazelnuts on a baking sheet. のためのロースト 15 分. 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. これは、約なる 1 へ 1 1/2 cups hazelnut butter.

pudding (2)

とにかく, 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, 私を信じて. This is a beautiful dessert for your holiday get-togethers. Serve with whipped cream, ice cream or as is. 楽しむ!

生またはほとんど生チョコレートヘーゼルナッツチーズケーキ

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GF, SF

Makes one 9-inch cake

For the crust­­­­­­­­­­­­­­­:

1 カップ Bob’s Red Mill Hazelnut Meal

1/3 カップココアパウダー

3 TBS. メープルシロップ

1 小さじ. バニラ

¼小さじ. コー​​シャ塩

充填するため---------------:

2 cups cashews, soaked at least 3 営業時間

½カップメープルシロップ

½カップ水

½ cup cocoa powder plus extra for dusting

½カップ Artisana Extra Virgin Coconut Oil, 溶かした

1/3 cup hazelnut butter

2 小さじ. バニラ

½小さじ. コー​​シャ塩

Hazelnuts for garnish

クラストを作る: 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. 取っておく.

フィリングを作る: 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. 楽しむ!

raw cheesecake

ザ “V” 言葉: それを言う. それを食べる. それを生きる.

Raw Chocolate Hazelnut Cheesecake
著者: 
レシピの種類: デザート
 
材料
  • 地殻のための
  • 1 cup hazelnut meal
  • ⅓ カップココアパウダー
  • 3 TBS. メープルシロップ
  • 1 小さじ. バニラ
  • ¼小さじ. コー​​シャ塩
  • 充填するための
  • 2 cups cashews, soaked at least 3 営業時間
  • ½カップメープルシロップ
  • ½カップ水
  • ½ cup cocoa powder plus extra for dusting
  • ½ cup coconut oil, 溶かした
  • ⅓ cup hazelnut butter
  • 2 小さじ. バニラ
  • ½小さじ. コー​​シャ塩
  • Hazelnuts for garnish
説明書
  1. クラストを作る:
  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. 取っておく.
  4. フィリングを作る:
  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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