Hazelnut Chocolate Ganache ‘Cheesecake’

IMG_0356Rich, decadent, delicious and healthy.

This one I made whilst I have been away on exchange, which really goes to show that it is still possible to make healthy desserts with limited space and resources. I won’t lie, it does make it more difficult – my blender decided to stop working on me so I revert to the old-fashioned way and had to mix by hand… Of course that was after the nuts had broken down at least, well mostly! But I can tell you, it was worth persevering with.

I love being able to come home from Uni and know that I have something sweet to snack on that is not nutritionally void like most sweets, yet still satisfies my chocolate cravings.


I hope you all enjoy. If you make any of our recipes, we would love for you to share them with us on Instagram by using the #healthsynergy hashtag xx


Serves 8-10


1/2 cup hazelnuts
1/4 cup almonds
1/2 cup shredded coconut
1 cup medjool dates (soak in warm water for a few minutes to soften)
1/2 tbsp coconut oil

Hazelnut chocolate ganache

2 cups cashews (soaked for 3-6 hours)
3/4 cup coconut cream
1/4 cup hazelnut, almond or coconut milk (or filtered water)
3 tbsp coconut oil
1/2 cup hazelnut butter
1/2 cup cacao powder
3 tbsp coconut nectar
1/4 tsp Himalayan salt
1 tsp vanilla bean paste, optional


1/4 cup hazelnuts, roughly chopped (optional)

Also delicious served as a slice, as photographed.

Also delicious served as a slice, as photographed.


  1. Combine all ingredients for the base in a high power blender and blend until smooth (Note: to make it easier on your blender, add ingredients gradually, starting with the nuts and then adding softened dates and coconut oil)
  2. Press into the base of a greased and lined spring form cake tin (18cm diameter) and place in the fridge while you make the filling
  3. Combine all ingredients for the Hazelnut Chocolate Ganache in the blender and blend until smooth (this takes a few minutes). Again, it is easier on your blender to add ingredients gradually so I recommend starting with the cashews, coconut cream and nut milk and adding other ingredients once fully blended)
  4. Scoop on top of the base and place in the freezer for 4-5 hours or until set
  5. Place in the fridge 1 hour prior to serving and top with roughly chopped hazelnuts, optional