Baked Vegan Chocolate Cheesecake

Ingredients

• 1/2 cup (~70g) hazelnuts, lightly toasted
• 2/3 cup (~75g) almond flour or almond meal
• A pinch of sea salt
• 1/4 cup (~20g) unsweetened cocoa powder
• 1 1/2 tablespoons (~22.5 mL) pure maple syrup
• 1 1/2 tablespoons (~22.5 mL) melted refined coconut oil
• 1 1/4 cups (~175g) raw cashews, soaked in water for 8 hours or overnight
• 1/2 cup (~120g) solidified coconut cream*
• 8 ounces (227g) vegan cream cheese, softened** (Tofutti brand recommended)
• 1/2 cup (~120 mL) pure maple syrup
• 7 ounces (200g) of 60-70% dark chocolate, melted
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons (~15g) arrowroot powder or cornstarch
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground espresso powder or instant coffee powder
• 1/4 teaspoon fine sea salt
• 3/4 cup (~95g) cranberries*, fresh or frozen and defrosted
• 3/4 cup (~85g) raspberries, fresh or frozen and defrosted
• 1/3 cup (~64g) organic cane sugar
• 2 tablespoons freshly squeezed orange juice
• *If it’s not cranberry season (just substitute with more raspberries.)

Nutrition (per serving)