Suklaa-hasselpähkinä-juustokakku (raaka sellainen)

Postaan nyt tämän blogin puolelle tuolta Wonky but with love -blogistani tämän raakakakun, joka tehtailtiin Thaimaassa viime vuonna (että saan kaikki ruokareseptit samaan paikkaan). Tämä on englanniksi, mutta eiköhän se teiltä luonnistu, eikös joo? :)


As I don't have an oven here, my baking has been reduced to browsing and bookmarking recipes enough to last a couple of years of baking. But there are things that you can do without an oven, one of them being so called raw cakes, which I haven't tried to make before. Armed with this recipe from Vegan Baking, I gave it a go. And guess what? It turned out pretty delicious! Well, the base wasn't that nice, but the cake itself was omnom-a-licious. I didn't make the chocolate sauce that was suggested in the recipe, but just mixed cocoa powder with condensed milk. It did the trick equally well. And another tryout of the recipe proves, that omitting peanut butter and substituting maple syrup with condensed milk works as well. What doesn't work is using coconut vinegar instead of coconut oil. Don't mix those two bottles like I did. Yuck...

Raw Chocolate Hazelnut Cheesecake

1 cup hazelnut meal 
¼ cup + 2 Tablespoons raw cocoa powder 

3 Tablespoons maple syrup 

1 teaspoon vanilla extract

1 pinch sea salt

Filling 

2 cups raw cashews, soaked and rinsed

¼ cup + 2 Tablespoons hazelnut butter (peanut butter works too) 

½ cup coconut oil, melted 

½ cup maple syrup 

½ cup cocoa powder 

½ cup water 

½ teaspoon salt

Chocolate Sauce 

⅓ cup coconut oil, melted 

1 teaspoon vanilla 

¼  cup maple syrup 

¼ cup cocoa powder

The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you're very brave and don't have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. It will take a little tlc to get the cheesecakes out, but you can do it! This recipe would fill a 9" spring form pan or about 12 individual molds.

1. Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling. 

2. In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined. 

3. Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for a large cheesecake). 

4. Once frozen, remove the cheesecake from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake. 

5. Place the cheesecakes in the refrigerator and make the chocolate sauce.