Gluten-free, soy-free, refined sugar-free, raw, vegan makes one 9 inch or 12 individual cakes
In a food processor or mixer blend together cashews, maple syrup, water, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend together, scraping down again, until mixture is uniformly combine.
Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).
Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using the knife as a lever, pop the cheesecakes out. If they don’t come out easily, turn muffin tin upside down and give it a few whacks. Place the removed cakes in the refrigerator while making the chocolate sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 304 | ||
Calories from Fat: 184 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2876.3mg | 99 % | |
Potassium 371.6mg | 10 % | |
Total Carbohydrate 26.6g | 8 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 25.2g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 304
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