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ROASTED HAZELNUT CHEESECAKE BARS

Updated: May 10, 2022



MAKES 10 BARS


EQUIPMENTS:

6"SQUARE CAKE TRAY

SCALE

FOOD PROCESSOR

HIGH SPEED BLENDER

COOLING WIRE RACK

BOWL

SPATULA

BAKING PAPER

KNIFE


BEFORE YOU START MEASURE ALL INGREDIENTS AND LINE YOUR CAKE TRAY WITH BAKING PAPER SO ITS EASIER TO REMOVE IT. (USE CAKE TRAY WITH REMOVABLE BOTTOM)


INGREDIENTS:


BASE:

150G CASHEW NUTS

20G COCONUT FLOUR

40G AGAVE

JUICE FROM HALF LEMON

5 DROPS VANILLA OIL

PINCH OF SALT


1: GRIND CASHEW NUTS IN FOOD PROCESSOR TO CREATE A FLOUR, THEN PLACE IN BOWL

2: ADD REST OF THE INGREDIENTS AND USING YOUR HAND MIX TOGETHER UNTIL FORM A DOUGH LIKE CONSISTENCY

3: PLACE IT IN A 6" SQUARE CAKE TRAY AND PRESS IT DOWN

4: SET IT ASIDE WHILE MAKING A CREAM


HAZELNUT CREAM:

100 G ROASTED HAZELNUTS

85G MAPLE SYRUP

15G TAMARI SAUCE

100G WATER

100G MILK CHOCOLATE

20G CACAO POWDER


65G CHOPPED ROASTED HAZELNUTS


1: IN A HIGH SPEED BLENDER MIX TOGETHER NUTS, WATER, MAPLE AND TAMARI

2: ADD MILK CHOCOLATE AND BLEND AGAIN

3: ADD CACAO POWDER AND BLEND UNTIL YOU GET SMOOTH AND CREAMY CONSISTENCY

4: POUR OVER YOUR CASHEW NUT BASE,USE SPATULA TO SPREAD EVENLY AND TAP IT TO REMOVE ANY AIR BUBBLES

5: TOP IT UP WITH CHOPPED NUTS

6: LEAVE IT IN A FREEZER FOR AT LEAST 6H OR OVERNIGHT


250-350G DARK OR MILK CHOCOLATE

30-50G COCONUT OIL (ODOURLESS)


MELT YOUR CHOCOLATE

TAKE OUT YOUR CAKE FROM A FREEZER AND CUT IT IN TO DESIRED PIECES (YOU CAN MAKE 10 LONGER BARS OR 20 SMALLER BITES )

PLACE THEM ON A COOLING WIRE RACK, THEN POUR YOUR CHOCOLATE OVER EACH PIECE (PUT A BAKING PAPER UNDERNEATH WIRE RACK FOR THE EXCESS CHOCOLATE )

* POUR THE CHOCOLATE STARTING FROM THE EDGES TO THE MIDDLE OF YOUR BAR


STORE UP TO 5 DAYS IN A FRIDGE IN THE AIRTIGHT CONTAINER OR FREEZER FOR LONGER.














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