Raw vegan chocolate cheesecake
300gm coconut milk
50gm coconut creme
8 medjool dates
1 tbsp cocoa powder
2 hands full of roasted hazelnuts
Put the dates and the hazelnuts into the food processor. Mix well. Place a baking sheet to a 18 cm bake pan. Spread the mixture and press down evenly.
Wash and dry the food processor. Put the coconut milk, coconut creme and the cocoa powder into the food processor. Mix well until they form a smooth consistency. Spread the mixture on to the date and hazelnut evenly. Tap the bake pan gently but firmly on the countertop to let the air bubbles escape.
Extract the pistachio kernels and decorate the cheesecake. Chill in the fridge for about an hour.