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Raw Hazelnut, Praline, and Caramel Cheesecake [Vegan, Gluten-Free]

kept byClawdia

Serves 8-12


For the Base:
7.4 ounces hazelnuts
3.5 ounces dates, pitted
6.1 ounces vegan dark chocolate, melted
1 1/2 tablespoons coconut oil, melted
1 tablespoon cacao powder

For the Praline Layer:
20.6 cashews, soaked overnight
3.2 ounces hazelnut butter
5/8 cup coconut oil, melted
1 cup ounces maple syrup
1.6 ounces cacao powder
1/3 cup water

For the Caramel Layer:
10 ounces cashews, soaked overnight
1.6 ounces coconut oil, melted
1/2 teaspoon vanilla extract
3.2 ounces maple syrup
2 heaped tablespoons of caramel date sauce
Whole hazelnuts, to decorate
Edible gold leaf and glitter, to decorate



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