Here’s another no-bake pie to knock your socks off.
If you’re just getting into to making raw desserts, you’ll be hooked in no time. They’re great options for people with sensitivities to dairy and gluten. A treat made with healthy, real food ingredients.
1.5 c hazelnut meal
1/4 c virgin coconut oil, gently melted on low
1/4 c dried, shredded coconut *unsweetened
2 T raw hazelnut butter
3 T maple syrup – *or raw honey
1 pinch sea salt
2 c raw cashews, soaked 4-6 hours and rinsed
1/2 c raw hazelnut butter
1/2 c virgin coconut oil, gently melted on low
1/2 c maple syrup – *or 1/4 c raw honey
1/2 c raw cocoa powder
1/2 c water
1/2 tsp sea salt
This recipe can be made using either a 9″ springform pan or glass pie plate.
Grind raw hazelnuts in a clean coffee grinder. *I have a grinder just for this purpose.
Melt virgin coconut oil on low heat, until liquid.
Blend all ingredients together in a food processor or blender, until well combined.
Press the crust into the bottom of desired pan. It should be about 1/4 inch thick. If using a glass pie plate – grease with coconut oil for easier serving.
Set crust aside.
In a food processor or blender, mix together raw cashews, maple syrup, water + sea salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Then, cocoa powder, hazelnut butter and coconut oil. Blend to combine, scraping down again, until mixture is uniformly combine.
Spoon the filling on top of the crust. If using a glass pie plate for this recipe, put the pie in fridge for a few hours to chill. If using a springform pan, put the pie in freezer until solid all the way through. *About 4 hours. Once frozen, remove cheesecake from the pan.
Top with raw, crushed hazelnuts. Serve chilled is best!