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Do you agree that chocolate with hazelnut is a match made in heaven? If you do, then you probably don’t want to miss out on this delish Vegan Chocolate Hazelnut Cheesecake!
Vegan Chocolate Hazelnut Ice Cream Cake
I love the combination of chocolate and hazelnut. I mean, who doesn’t? [ Hi, Nutella lover 🙂 ] But they usually combine together. So this time, let’s have something a little bit different, shall we?
When I saw this Vegan Chocolate Hazelnut Cheesecake, I was like, that’s definitely the cake I want to eat every single day. This is also the first reaction when I saw Stacey Horler‘s beautiful raw chocolate hazelnut cheesecake.
I want to make that, but, as usual, I add a little bit twist to make it more budget-friendly and nutritious with a not-so-common ingredient inside.
When I said this, is there anyone already guessed what it is? If you do, then you really know me well.
The thing is … tofu! Yes, you heard me right. But don’t get fussed about that because you won’t taste it at all, at least I didn’t.
This cake is probably one of the most delicious desserts that I’ve eaten. I know that it might sound a little bit unconvincing because I made this cake, but seriously, it’s that good! It’s …
- rich
- chocolaty
- satisfying
It totally reminds me of the ice cream bars that I used to love before I became a vegan. It has the nutty and rich flavor from the hazelnut butter and the chocolate ganache on the top that just like the shell of the ice cream bars.
I really enjoy this cake after taking it out from the freezer and let it defrost for about 5 minutes to have the ice cream texture. It tastes really indulgent, which is what I love about and what makes me feel satisfied. I hope you would like to too!
If you love this kind of dessert as I do, then check out my Vegan Double Chocolate Hazelnut Layered Pie, Vegan Hazelnut Chocolate Ice Cream Cups, and Vegan Nutella.
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全素巧克力榛果冰淇淋蛋糕 Vegan Chocolate Hazelnut Ice Cream Cake
食材
Truffles
- 40 g pitted dates 去籽椰棗乾
- 40 g walnuts 核桃
- 20 g rolled oats 傳統燕麥片
- ⅛ tsp salt 鹽
- 1 Tbsp
cacao powder 生可可粉 - 1 tsp
cacao butter 可可脂 ,or coconut oil 椰子油 - 1 Tbsp drinking water 飲用水
Base
- 20 g pitted dates 去籽椰棗乾
- 40 g walnuts 核桃
- 10 g rolled oats 傳統燕麥片
- salt 鹽
- 1 tsp cacao butter 可可脂,
or coconut oil 椰子油 - 1 Tbsp cacao powder 生可可粉
- 1 tsp drinking water 飲用水
Filling
- 100 g raw cashews 生腰果, 1 cup, soaked in water for 3-5 hours 浸泡於飲用水中 3-4 小時
- 4 Tbsp hazelnut butter 純榛果醬, *see notes
- 3 Tbsp maple syrup 楓糖漿
- 1 Tbsp cacao butter 可可脂
- 90 g silken tofu 嫩豆腐, drained
- ⅛ tsp salt 鹽
- 1/2 Tbsp vanilla extract 純香草精
- 45 ml unsweetened soy milk 無糖豆漿, or other plant milk
Ganache
- 50 g dark chocolate 黑巧克力, 70%
- 1 Tbsp cacao butter 可可脂,
or coconut oil 椰子油 - ⅛ tsp salt 鹽
作法
To make the Truffles
- In a food processor, add the pitted dates and process to chop the dates into fine pieces.
- Add other ingredients except for the water. Blend to chop all together.
- Add 1 tsp water at a time and blend to bring the mixture together. It should be able to stick together when pressed between your fingers.
- Place a piece of parchment paper on a plate or a baking sheet. Scoop out about 1 tablespoon of the mixture and roll it into a ball and place it on the plate. Repeat to finish all mixture.
- Place the truffles into the freezer while we move on.
To make the Base
- Repeat the same step as we've done to the truffles. However, the mixture should be a little bit drier than the truffle.
- Line the bottom of a 6" cake tin. Press the mixture into the bottom of the pan and place it to the freezer when we make the filling.
To make the filling
- Darin out the water from the soaked cashews and give them a rinse.
- Add all ingredients to a blender and blend until smooth.
- Remove the cake tin from the freezer then pour the filling mixture into the pan. Gently shake the pan to let the mixture even out.
- Return to pan to the freezer for 4 hours or until it's set. Then it's time to make the ganache.
Ganache
- Melt the dark chocolate and cacao butter together by using a double boiler.
Assemble
- Then you want to move fast for the follow steps. Remove the cake tin and the truffles from the freezer. Pour about 90% of the ganache on the cake and wiggle the pan to let the ganache spread out.
- Remove the cake from the tin. Place the truffles onto the top of the cake (You will probably have some extract balls Just enjoy them as sweet bites.) Drizzle the left ganache and maybe some chopped hazelnuts, cacao nibs, or coconut flakes on top for decoration.
Video
備註
- I make the hazelnut butter by toasting them and blend them in a blender. You can see the recipe video here (start at 4:14). You could also use store-bought one if that’s available for you.
- Recipe adapted from Stacey Horley
