Treat yourself this weekend to these rich, creamy, No Bake Chocolate Hazelnut Cheesecake. Made with our refined sugar-free Chocolate Hazelnut Spread this cheesecake is paleo, vegan, and absolutely guilt-free. Try them now or SAVE them for later.



For The Crust:

1 + ½ Cup Raw Almonds

½ Cup Hazelnuts, Roasted And Unsalted

½ Cup Rolled Oats

⅓ Cup Cacao Powder

18 Large Medjool Dates, Pitted

1 Tbsp Maple Syrup

½ Tsp Vanilla Extract

¼ Tsp Salt

For The Filling:

1 Cup Soaked Raw Cashews

1 Can Coconut Milk

⅓ Cup The Butternut Co. Chocolate Hazelnut Spread Creamy 

¼ Cup Maple Syrup

1 Tbsp Lemon Juice

1 Tbsp Liquid Coconut Oil

1 Tsp Vanilla Extract

Pinch Of Salt



1. In a bowl soak cashews in boiling water for 20-30mins. Drain and set aside.

2. Prepare the crust by combing all the crust ingredients together in a food processor until a sticky dough is formed.

3. Press the dough into a 9 – 11-inch tart pan or cheesecake pan.

4. For the filling, blend all filling ingredients into a blender until smooth.

5. Pour the filling over the crust and freeze the cheesecake for at least 4 hours or until firm. Garnish with desired toppings & enjoy!

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