Raw Vegan Notella Brownie Cheesecake

Last night was our April Potluck for Conscious Eating Niagara. At the last potluck I took some requests and my friend Fabienne voted for something with chocolate so voila!

The base was a chocolate hazelnut brownie, then a chocolate coconut filling and Notella by Health Nut for the icing. It was a winner! Sugar free, gluten free, chocolaty goodness.

Brownie Base:

  • 3 cups of hazelnuts (aprox.)
  • 3 cups of dates (aprox.)
  • 3/4 cup of cocoa (aprox.)
  • 1 tbsp coconut oil (optional)
  1. Yes, these are all approximations. It might have been more hazelnuts and fewer dates. You just start by blitzing the hazelnuts in the food processor.
  2. Once it makes a fine “flour” add about half of the cocoa and then start adding the dates until it comes together into a kind of dough. If it’s too dry and isn’t coming together, add a tablespoon of coconut oil.
  3. Once this is blending up nicely into a dough, add the rest of the cocoa to taste.
  4. Voila! Press into a lightly greased spring form pan. I recommend sprinkling coconut flakes on the bottom of the greased pan before you press in the dough. It helps to prevent sticking later.
Cheesecake Layer
  • 200g dehydrated coconut flakes (unsweetened)
  • 2 tbsp coconut oil
  • 800 mL of coconut milk
  • 1/2 cup coconut syrup or agave
  • 1/2 cup cocoa
  • 6 probiotic capsules (optional)
  • squirt of lemon (optional)
  • pinch of Himalayan salt (optional)
  1. If you want this to be more like real cream cheese, start by adding your probiotics to your coconut milk to soak in a bowl while you start the rest of the recipe.
  2. Blitz your coconut flakes and coconut oil in the food processor until it makes a creamy coconut butter. This takes a while.
  3. Add your coconut milk and blend. Add some lemon juice to the mix if you’d like.
  4. Once this is smooth, add your cocoa and then start to add your sweetener and taste to get the right amount of sweetness to your taste. Add a pinch of salt if you like.
  5. Pour over the brownie base and set in the fridge for at least 1 to 2 hours.
  6. Ice the cake with raw vegan Notella by Health Nut et voila!


Cheesecake

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