Classic Chocolate Cheesecake


The foundation

1 cup of hazelnuts

10 art. cocoa powder

3 tbsp. agave syrup spoons

1 teaspoon vanilla extract

1 pinch of sea salt (I do without salt)

Butter cream

2 glasses of raw cashews

10 art. spoons of peanut butter or any other peanut butter

½ cup coconut oil, melted

5 tbsp. maple spoon or agave syrup

½ cup of cocoa powder

½ cup water

½ tsp salt

Chocolate Sauce

⅓ cup of coconut oil, melted

pinch of vanilla

¼ cup agave syrup or less

¼ cup of cocoa powder


The foundation. Mix all ingredients with a blender until smooth. If you want a base like in the picture – with pieces of nuts, divide the nuts into two halves, make a homogeneous nut-date paste from one, and then add the remaining nuts and pulsate a little.

Put the foundation in the freezer and deal with the cream. Mix all ingredients until smooth. The more uniform the cashew cream is, the tastier and more tender the cheesecake will be. Put in the freezer for at least 2 hours

We decorate the cheesecake with chocolate sauce, chopped nuts, mint and berries that are available. Get out of the freezer for half an hour before serving.


Rating: 1 out of 5.

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