raw vegan nutella cakes, no bake cheesecake

Vegan Nutella no bake cakes

  • Author: Joey
  • Prep Time: 30
  • Total Time: 30


Decadent no bake vegan hazelnut chocolate cake.


For the crust:

  • 3/4 cup dry roasted hazelnuts
  • 1/4 cup raw unsalted almonds
  • 4 Medjool dates, pitted and chopped
  • 1/4 cup raw cacao powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of fine sea salt (optional)

For the filling:

  • 1 cup soaked raw cashews (soaked for 2h)
  • 3/4 cup water
  • 6 tbsp maple syrup
  • 2 tsp vanilla extract
  • 6 tbsp hazelnut butter
  • 3 tbsp raw cacao powder
  • 7 tbsp melted coconut oil (neutral taste)
  • 1 tbsp melted cacao butter


For the crust:

  1. Combine nuts & dates in a small food processor and pulse until you end up with tiny pieces (not powder).
  2. Incorporate the rest of the ingredients to the nuts and dates mixture and pulse a few times.
  3. Press at the bottom of square shaped silicon molds.
  4. Set in the freezer while preparing the filling.

For the filling:

  1. Combine soaked cashews, water, maple syrup and vanilla extract in a high speed blender and process until smooth.
  2. Add the remaining ingredients and process until smooth.
  3. Pour over the crust, then set in freezer for 4h or more.
  4. Serve with the remaining crust mixture & flowers


  • Measure the cashews once soaked. It ends up being 1.5-2x bigger.
  • To dry roast the hazelnuts, simply place hazelnuts on a piece of parchment paper on a baking sheet, and bake for 15 min at 350f.
  • To melt coconut oil and cacao butter, you can put them in a metal or glass container and leave those in a bowl filled with hot water. Make sure the water doesn’t get into the containers.