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Julia And Libby's Raw Hazelnut Cheesecake


  • 1 Cup Hazelnuts

  • 1 Cup Walnuts

  • 2 Tbsp Cacao Powder

  • 2 Tbsp Maple Syrup

  • 1 Tsp Vanilla Bean Paste


  • 1 1/2 Cups Cashews, soaked in water overnight

  • 1/2 Cup Hazelnuts

  • 1/2 Cup Extra Virgin Coconut Oil, gently melted

  • ⅓ Cup Maple Syrup

  • 1/4 Cup Cacao Powder

  • 1 Cup Water

  • Icing

  • ⅓ Cup Coconut oil

  • 3 Tbsp Maple Syrup

  • 1/4 Cup Cacao Powder


  • Cacao Nibs


To make base, place hazelnuts and walnuts in a food processor and pulse until crumbly.

Add cacao, maple syrup, vanilla and process until well combined and the ingredients are sticking together.

Press base mixture into a lined 20cm spring form cake tin and place into the freezer.

To make filling, drain cashews. Process all ingredients in a food processor, except coconut oil, until smooth. Slowly pour in coconut oil while food processor is on and process until smooth and creamy.

Pour cheesecake mixture over base and place back in the freezer for 1 to 2 hours.

To make the icing, gently melt coconut oil in a pot on the stove top over low heat. Add maple syrup and cacao powder to the pot and whisk until all ingredients are combined. Take the cheesecake out of the freezer and pour chocolate icing over the top of the cake. Sprinkle with cacao nibs and place back in the freezer so that the icing can set.

Store in the freezer in an airtight container.

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