I got the preparation game pretty good - but in the end it was all a massive 'I-just-throw-together-what-I-find' kinda thing, so if you're not 100% happy with the consistency you might want to add a few more dates, nuts or liquid. Just take these measurements as a rough orientation of what went in there then exact numbers you should follow strictly. Have fun with it and experiment because that is - in my opinion - what makes cooking fun and what keeps it interesting. If you don't try out new things, you'll probably won't experience that many failures but you will pretty surely won't accomplish as much. And that does not only apply to cooking ;)
But now onto the food porn...
For this recipe, I used a homemade vegan nutella recipe by Vanilla Crunch (and slightly adapted it).
- 1 cup hazelnuts, raw & whole
- 4 ounces dark vegan chocolate (about 125 grams), for all Germans: for a cheaper option try Moser Dark Chocolate from Aldi
- 3/4 can full-fat coconut milk
- 1/4 cup organic brown sugar
- Pre-heat oven to 190°C.
- Line a baking tray with parchment paper and place the hazelnuts on top. Roast for about 15 minutes (or until the skin starts peeling back).
- Meanwhile, break the chocolate in pieces and place it in a medium sized bowl.
- Combine sugar & coconut milk in a small saucepan and bring to a boil. Remove from heat and pour over the chocolate. Stir constantly until the chocolate is melted completely.
- Take out the hazelnuts and, using a kitchen towel, start rubbing them until their skin comes off (it's completely fine if there's still some skin left on but the majority should be removed).
- Place the hazelnuts in a food processor or high speed blender and process them until they become a fine flour. Add in chocolate ganache and keep blending until your mixture is smooth.
- Taste. Yum.
- 1/2 cup hazelnut meal
- 1/3 cup shredded coconut
- 3/4 cup dates
- 2 tsp cocoa powder (or carob powder)
- Process until it becomes a dough-like consistency.
- Press in a square mold and store in the freezer while you make the vanilla layer.
Vanilla Macadamia Cheesecake Layer
- 1/2 cup coconut cream
- 1 cup macadamia nuts (I always use roasted and salted and then wash them until all salt came off because 1. they're WAY cheaper then the unsalted ones and 2. they have a nice roasted taste - just make sure there's no oil added)
- 1/4 cup coconut oil
- 1/2 cup dates
- 1 tsp vanilla extract
- In a food processor or blender, blend until smooth and pour it on top of the nutella brownie layer.
- Put back in the freezer and let it sit for about 2 hrs. Yup, sorry it really takes that long!
Chocolate Mousse Layer
- 1 cup Homemade Vegan Nutella (see recipe above), room temperature
- 1 cup full-fat coconut cream, room temperature
- Make sure both of your ingredients are not too cold or otherwise you'll have a really hard time bringing them together.
- Just like the Vanilla Layer, simply blend everything together until smooth. Add on top of the Vanilla Layer and put in the fridge for 12+ hrs to completely set.
Take it out of your mold and begin slicing your 'cheesecake'. Top with come chocolate ice magic and voila! Mouthgasm guaranteed.
HOMEMADE ICE MAGIC
- 1 tbsp maple syrup (or agave)
- 1 tbsp coconut oil
- 1 tsp cocoa powder
- Mix with a fork.
- Dizzle over cheesecake slices.