Paleo Chocolate Hazelnut Cashew Goodness

Making any kind of Paleo desserts are hard for me.  My husband has a food sensitivity to eggs and almonds, which are basically in every paleo dessert…sigh!  But looking around at some vegan website (yes they make some great whole foods desserts) I decided to try to make some vegan chocolate cheesecake. I don’t think it tastes anything like cheesecake, but it sure is good.  The recipe I loosely followed is this one.  Next time I think I will use coconut milk in place of the 1/2 cup of water.

Crust Ingredients:

  • 1 cup of hazelnut meal
  • 1/3 cup of cocoa powder
  • 2 tbs raw honey
  • 1 tsp vanilla
  • 1 tbs melted coconut oil (plus some more to grease the pan)

Filling Ingredients:

  • 1 1/2 cups of raw cashews soaked for several hours (mine soaked for 5 hours)
  • 1/3 cup raw honey
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 cup of cashew, hazelnut, or almond butter
  • 1/2 cup cocoa powder
  • 1/2 cup of melted coconut oil


  • For the crust, add all ingredients to a food processor and blend until mixed together. Oil a pie pan, muffin tin, etc (I used a 9×4 stone bake pan).  Press mixture into pan and set aside.
  • Drain cashews and add them to food processor along with honey, water and salt.  Process until smooth, roughly 2 minutes.
  • Add in butter, cocoa powder, and coconut oil.  Process for another minute or so until everything is smooth.
  • Spoon on top of crust.
  • Place in freezer for about 2 hours until filling is hard but still manageable to cut with a knife. 
  • Enjoy!