Mini Chocolate Hazelnut Cheesecakes

Ingredients

• 1 cup Roasted hazelnuts (For the base; reserve a few additional hazelnuts for crushing over the finished cheesecakes.)
• 1 cup Pitted Medjool dates (Soak in boiling water for 5 minutes, then drain.)
• 2 tbsp Cacao powder (For the base.)
• 0.25 tsp Sea salt (For the base.)
• 1 cup Raw cashews (Soak for 30–60 minutes, then drain well.)
• 0.333 cup Cacao powder (For the filling.)
• 0.5 cup Maple syrup (For the filling.)
• 0.25 cup Coconut oil (Melted; for the filling.)
• 1 tsp Vanilla extract (For the filling.)
• 2 tsp Coconut oil (The source specifies 1–3 tsp; use as needed in the filling for a smooth consistency. Two teaspoons is an estimated midpoint.)
• Milk (Any milk of choice; add a dash or 1 tbsp at a time only if needed to blend the filling smoothly.)
• 80 g Dark chocolate (Melt for drizzling over the cheesecakes.)
• Hazelnuts (A few, crushed, for topping.)

Steps

1. 1

   Soak the pitted Medjool dates in boiling water for 5 minutes, then drain them. Soak the cashews separately for 30–60 minutes and drain thoroughly.

2. 2

   Place the base hazelnuts, soaked dates, cacao powder, and sea salt in a high-speed blender or food processor. Blend until the mixture is finely combined and sticky enough to hold together when pressed between your fingers; avoid over-blending into a completely smooth nut butter.

3. 3

   Spoon a heaped tablespoon of the base mixture into each cavity of silicone mini-dessert moulds. Press it firmly into an even layer. Silicone moulds are recommended rather than a rigid tin tray so the frozen cheesecakes can be removed easily.

4. 4

   Place the filled moulds in the refrigerator while preparing the filling.

5. 5

   Add the soaked cashews, filling cacao powder, maple syrup, melted coconut oil, vanilla, and the additional coconut oil to a high-speed blender. Do not add the milk yet.

6. 6

   Blend the filling on high until very smooth and creamy. If the blender needs help, add milk 1 tablespoon at a time, using only enough to achieve a smooth, thick consistency.

7. 7

   Spoon the filling over the chilled bases and smooth the tops. Transfer the moulds to the freezer for 1–2 hours, until the cheesecakes are properly set and firm.

8. 8

   Remove the frozen cheesecakes from the silicone moulds and place them on parchment paper.

9. 9

   Melt the dark chocolate gently until smooth, then drizzle it over the cheesecakes. Immediately sprinkle with the reserved crushed hazelnuts.

10. 10

    Return the cheesecakes to the refrigerator until the chocolate has set. Serve chilled. Store in a sealed container in the refrigerator, or freeze for up to 3 months; thaw before serving from frozen.

Notes

The recipe does not specify the number of mould cavities; the serving estimate assumes approximately 10 mini cheesecakes. Add milk cautiously so the filling remains thick enough to set. The creator recommends silicone moulds rather than a tin tray.

Nutrition per serving

• dessert
• vegan
• dairy-free
• no-bake
• frozen dessert
• chocolate
• hazelnut
• Mother's Day