A delicious vegan and gluten free cheesecake with a nutty base, nutella layer and a cinnamon “cheesecake”. The perfect cake you can store in the freezer and take out 20 min before serving.
It’s not difficult to make, you just need to prepare two things. You need to soak the cashew nuts in water over night and soak the dates at least 30 min in hot water. That’s it! :)
Pssst, save the water from the soaked dates, you will use that in the nutella layer. And I actually tripled the ingredients for the nutella and saved some in a jar for later use. It’s so good to use on your Acia bowls, porridge or with your pancakes! A much more healthier choice then regular nutella.
12 soaked dates, pits removed
4 dl blanched almonds, roasted in the oven and cooled
16 soaked dates, pits removed
1 dl water from the soaked dates
3 tbsp hazelnut butter
2 tsp cacao powder
2 tbsp coconut oil
2 tbsp almond milk
1/2 tsp salt
Cinnamon cashew cheesecake:
400 gram raw cashews, soaked overnight
2 1/2 dl almond milk
1 dl melted coconut oil
1 dl agave syrup (or honey if not vegan)
3 tbsp almond butter
seeds of 1 vanilla bean
1 tsp cinnamon
- Add the roasted almonds and the soaked dates to your blender and mix for about 30 seconds, until they turn into a sticky base.
- Line a 9-23 cm pan with parchment paper, pour in the base mixture (save some for garnish) and press it down firmly.
- Add the dates along with the rest of the ingredients to your mixer and mix for a few minutes, until the “nutella” is smooth and there are no chunks of dates left (add more liquid if it gets too thick).
- Pour the “nutella” over the base and spread evenly with the help of a spatula.
- Place the pan in the freezer for a few minutes, while you doing the “cheesecake”.
- Rinse and drain the soaked cashews.
- Add them to the mixer and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
- Add the rest of the ingredients and mix for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely smooth.
- Get the pan from the freezer and pour the cream over the nutella layer.
- Gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the cream. Garnish with the rest of the “base” mix.
- Place the “cheesecake” in the freezer for at least 8 hours.
- Remove the “cheesecake” from the freezer and let it stand for about 20 minutes before slicing it to pieces. You can then freeze the spices separately and just have a slice of cake whenever you want.