Mini Soma Cacao Vegan Chocolate Hazelnut Cheesecakes

These are honestly absolutely heaven! My absolute favourite combo is hazelnut and chocolate (let’s talk about that childhood Nutella addiction😉), and these will hit that spot. But made with wholesome ingredients of course🙌🏼☺️

See the viral video here!

Ingredients
Base;
1 cup roasted hazelnuts
1 cup pitted medjool dates
2 tbsp @soma.cacao
1/4 tsp sea salt

Filling;
1 cup cashews, soaked
1/3 cup @soma.cacao
1/2 cup maple syrup
1/4 cup melted coconut oil
1 tsp vanilla
1-3 tbsp coconut milk

100g dark chocolate, to drizzle on top

Directions
Add the hazelnuts, dates, cacao and salt to a food processor and pulse until the mixture starts to stick together, and can hold together between your fingers.
Add a heaped tablespoon into the silicone moulds and press into an even layer.
Add all the filling ingredients apart from the milk into a blender and blend on high until smooth, you may need to add a few tbsp of milk to get it super smooth, just add 1 tablespoon at a time.
Place in the freezer for 1-2 hours until its properly set.
Remove from freezer and silicone moulds and set the cakes on parchment paper. Drizzle over some melted dark chocolate and top with some crushed up hazelnuts. Place back into the fridge for the chocolate to set. Serve and enjoy! Store in a sealed container in the fridge, or keep in the freezer for up to 3 months, just allow to thaw before serving from frozen.

Recipe & Photo by Holly Dyson from @growthegrin.