Carob Hazelnut Cheesecake

Valentine’s Day is just a couple of days away so we thought it would be a perfect time to talk about one of our favorite topics: Radical Self Love.

Conscious Cleanse | Carob Hazelnut Cheesecake| www.consciouscleanse.com | #cheesecake #8020lifestyle #glutenfreedessert People tend to think about Valentine’s Day only in terms of their romantic relationship. It you’re in a hot and steamy romantic love relationship, you’re a Valentine’s Day winner. If you’re single or otherwise living a less than Fifty Shades of Grey existence, well, you know.

To us, practicing Radical Self Love is taking time to slow down and honor what you really need. Whether it’s taking yourself out on a date to get a pedicure or a massage or going for a walk with a best friend – find a way to love and nourish YOU today.

Below is a recipe for a Carob Hazelnut Cheesecake, compliments of our partner restaurant Zeal. It’s hands-down, better than a hot date but just as good shared with the ones you love.

Enjoy this scrumptiously decadent dessert this week and celebrate all that you love.

Big love all around,

jo_and_Jules_Sig_pink

Carob Hazelnut Cheesecake

Ingredients for the crust:
½ cup hazelnuts
½ cup pecans
1/2 cup dried dates (pitted and soaked for 20 min)
1/4 cup shredded coconut shredded
Pinch of sea salt

Ingredients for the filling:
3 cups raw cashews (soaked for at least 4 hours)
2/3 cup sweetener of choice (maple syrup or honey)
1/2 cup freshly squeezed lemon Juice
3/4 cup coconut oil (melted)
3/4 cup carob powder
2 tsp vanilla extract
1/4 cup water

Directions for the crust:
In a food processor fitted with an S-blade, blend nuts until fine. Add in dates, coconut and salt until well combined. Transfer to a 9-inch cake pan and using your hands press down the mixture so it’s evenly spread. Put in the freezer for later use.

Directions for the filling:
In a food processor fitted with an S-blade (or a high-speed blender) blend cashews, sweetener, lemon juice, coconut oil, carob and vanilla until well combined. Add the water slowly (you may not need to use all of it) until you reach your desired consistency. It should be nice creamy. Pour into the crust and place in the freezer over night. Serve cold.

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