CHOCOLATE HAZELNUT CHEESECAKE no bake • gluten-free • vegan • sugar free • optio…

no bake • gluten-free • vegan • sugar free • optional protein

Swipe to see more deliciousness 🤌🏼

Ad | If you know me, you know that I’m a sucker for one special spread made from only dates & cocoa! Aaand if you’ve watched my stories last week, you saw that I visited the manufacturer’s store. The lovely owner of odilia__de told me more about her passion, her perfectionism when it comes to quality and their new spread made out of 3 ingredients: Dates, Hazelnuts & Chocolate 🥰

To cherish the taste and also show my love and support for her small business, I made this delish ‘no bake chocolate cheesecake’ without added sugar🤎

For the crust👇🏼
60g odilia__de Date & Hazelnut Spread
2 Tbsp Water
100g GF Oat Flour (blended oats)
70g Ground Hazelnuts
Pinch of Salt
optional: 10g Choc Protein or 1 Tbsp Cocoa Powder

In a food processor blend date spread and water, then add all remaining ingredients until the dough is formable. Press it in a baking dish and refrigerate for 20 minutes.

For the filling👇🏼
60g Date & Hazelnut Spread (use more for a sweeter taste)
400g Silken Tofu
4 Tbsp Cocoa Powder
Pinch of Salt
Hint of Vanilla Extract
optional: 1 Scoop of Choc Protein

Clean the food processor to blend the filling. Drain silken tofu, then pulse with date spread in the blender. Add remaining ingredients, and give it a taste to adjust the sweetness or intensity of the cocoa. Fold in shredded coconut or a little bit of orange zest into the filling for a fancy flavor combo. Let the cake rest in the fridge for at least 4 hours before cutting.

Go and check out the Odilia online shop for different spreads, chocolates and pralines – all made with love and without additives 😍

Lots of love,
Louisa 🧡

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