This healthy no bake chocolate and hazelnut cheesecake is made with a date and hazelnut base topped with a fluffy chocolate and coconut filling.

It’s nutty crunchy base compliments the soft mousse filling and is the perfect healthy yet delicious sweet treat.

First you’ll make the base by blitzing hazelnuts with dates, coconut oil and maple syrup. It takes less than 5 minutes and when that’s cooling in the fridge you can make the filling.

You’ll want to refrigerate a tin of coconut milk the night before as you want the cream and not the water from the tin.

Once the cream is scooped out it gets whisked until fluffy and thick and then the melted chocolate and maple syrup are folded in.

This then gets spooned on top of the nut and date base and cooled in the fridge until set. You can speed this up by popping it in the freezer or in the fridge for a couple of hours.

I went for a simple chopped hazelnut and dusted cocoa powder topping but you can get as creative as you like if it is for a special occasion! Some grated or shaved chocolate would be pretty, or some chocolate drizzles!

This chocolate hazelnut cake is so simple to make, only has 6 ingredients and requires no baking.

It is a great cake to make the night before you need it or to have in the freezer when you have an emergency chocolate craving!

For more chocolate recipes you may enjoy these:

Chocolate and peanut butter rice crispy bars

Chocolate and hazelnut bliss balls

Double chocolate chip peanut butter cookies

As always if you make this no bake chocolate hazelnut cheesecake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

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No Bake Chocolate Hazelnut Cheesecake

Yield: 12 slices

Prep Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

This vegan no bake chocolate and hazelnut cheesecake is the perfect sweet but healthy treat. With a nutty date base and creamy coconut and chocolate filling. Just 6 ingredients!

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Ingredients

Base

• 150g hazelnuts
• 200g medjool dates, pitted
• 2 tbsp coconut oil, melted
• 3 tbsp maple syrup

Filling

• 1 tin / 400ml coconut milk, refrigerated
• 200g good quality 70% dark chocolate
• 4 tbsp maple syrup

Instructions

1. Blitz the nuts in a food processor until finely chopped. Next add the dates (pitted), melted coconut oil and maple syrup. Blitz again until the dates have broken up into small pieces and the mixture is combined, about 30 seconds.
2. Line and grease an 8 inch spring form cake tin. Pour the mixture into the tin and push down firmly with the back of a spoon until there is an even layer. Place into the fridge.
3. Break up the chocolate, place into a heat proof bowl and melt slowly over a bain-marie.
4. Whilst the chocolate is melting, spoon the cream (not the water) from the tin of coconut milk into bowl and whisk until thick and fluffy.
5. Fold in the melted chocolate and maple syrup until combined and then spoon onto the chilled base.
6. Pop back into the fridge to set, it'll need at least a couple of hours. Top with some chopped hazelnuts and a dusting of cocoa powder. Serve or keep in an air tight container in the fridge for 2-3 days.

Notes

I used green & blacks 70% dark chocolate. I used medjool dates as I find them sweeter but these are a bit pricier than regular dates and either will work!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenCraft MasterClass Non Stick Quick-Release Springform Cake Tin with Loose Base, 20 cm (8 Inch)
• 
  Green & Black's Organic 70% Dark Chocolate Bar, 100g (Pack of 5)

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 9mgCarbohydrates: 30gFiber: 4gSugar: 21gProtein: 4g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale