Recipe: Mocha Hazelnut Cheezecake

CRUST

1 1⁄2cup Iswari GF Hazelnut butter cacao oats

1 cup hazelnuts

1⁄4 cup cacao powder

1⁄4 tsp Himalayan pink salt

5 medjool dates (pitted)

1 tbsp coconut oil (solid)

4 tbsp hazelnut butter

CHEESECAKE

200g cashews (dry weight) - soaked in water for 4 hours

1⁄2 cup maple syrup

1 cup almond milk

1 tsp vanilla bean paste

1⁄2 cup cacao butter

2 1⁄2 tbsp instant coffee

2 tbsp boiled water

GARNISH

Fresh strawberries

Coffee beans

1.To make the crust, add the oats, hazelnuts, cacao powder and salt to your food processor and blitz for one minute until its a fine crumb consistency.

2.Add the dates, coconut oil and hazelnut butter and process for a couple more minutes until the mixture starts to stick together and form a dough.

3.Line an 7” cake tin (heart shaped if desired!) with parchment paper and press the dough evenly into the base using a spatula or the bottom of a flat glass. Once even, transfer the base in the freezer whilst you prepare the next layer.

4.For the cheesecake, prepare the coffee shot by mixing the boiled water and coffee granules.

5.Next add all of the ingredients to your high speed blender. Blend the mixture on high speed until its

completely smooth and creamy.

6.Remove the tart base from the freezer and pour the cheesecake mixture onto the base, tapping the tart tin gently on your work surface to knock out any air bubbles.

7. Place in the freezer to set for 6 hours, or overnight.

8. Remove the cake from the tart tin while its still frozen to avoid the cheesecake from sticking to the edges.

9.Decorate the top with fresh strawberries. Allow the cake to defrost for 45 mins to an hour before serving.