Easy gluten free chocolate hazelnut cheesecake
ABOUT THIS RECIPE:
9 servings 45 minutes Easy
|Hazelnut Butter||2 ½ tbs|
|Hazelnut Flour||120 g|
|Hazelnut pieces||70 g|
|Medjool Dates||10 units|
|Milk Chocolate Peanuts||80 g|
|Milk Chocolate||170 g|
|Cocoa Powder||5 tbs|
|Cream Cheese||500 g|
|Dairy Cream||400 g|
|Coconut Oil||2 tbs|
For the base:
- In a mixer bowl, put all the hazelnut flour, the coconut oil, 3 tbs of cocoa powder, 1 tsp of vanilla and 2 medjool dates previously soaked for 15 minutes in hot water and after having removed the seed.
- Pour the mixture into a round cake tin and flatten with a spatula or spoon until it is evenly spread over the entire surface.
For the top layer:
- Put 90 g of milk chocolate, 8 medjool dates previously soaked in hot water and once the seeds have been removed, and the hazelnut butter in the mixer until the mixture is more or less homogeneous. You can melt the milk chocolate beforehand if you like it more homogeneous, or use it solid if you like to find bits.
For the cream:
- Soak the gelatine leaves in cold water for 15 minutes or according to the instructions.
- Put the dairy cream, cream cheese and 1 tsp of vanilla in a saucepan together with the gelatine leaves once hydrated and drained.
- Stir over a low heat until the gelatine melts and add 80 g of milk chocolate, 2 tbs of cocoa powder and a tbs of the mixture from the top.
- Once everything is homogeneous, leave to cool for a few minutes and pour the mixture into the cake tin, on top of the previously made base.
- Place in the fridge until the cake is completely set.
- Once the cake is set, place the top layer and spread over the surface of the cake with a spatula or flat knife.
- Place the hazelnut pieces on top and the peanuts coated in milk chocolate, some of them broken in half.
- Keep in the fridge for a cooler and more delicious result.