Guilt-less Desserts & Treats for your Family
This morning I watched a TV show that brought me to tears, had me on the edge of my seat, made me scream with frustration and joy (often 5 seconds apart!!) and had the kids and I inspired to achieve feats of greatness.
It was Australia Ninja Warrior. Seriously, the best family TV show since Wipe Out and Hey Hey its Saturday.
Not only can you admire the physical feats of the contestants, but their stories are full of raw emotion, trauma and over coming the odds to reach their goal. You’re sucked into feeling for the contestants and the 90 seconds that they spend jumping, swinging and hanging on for dear life before plummeting to their watery demise are spent on the edge of your seat.
And then there’s the inconsolable sadness of a 6 year old whose favourite didn’t make it through to the next round and, as I’m sure most kids (small and big!) who watched Ninja Warrior, later we will venture out to the park to make our own ninja course. Anything that encourages people to get out and get active, even if it involves mum-terrifying tree climbing and one arm swinging, is a good thing.
This Nutella Cheesecake was made in chocolate hazelnut heaven. If there was such a place I’d like to think this would be served for dinner…which is totally ok as it’s made with #hiddenveggies by the #crazyveggielady!
This Nutella Cheesecake is a simple, no bake Cheesecake. That is unless you count baking your own cookies and the sweet potato in your prep work…oh and roasting the hazelnuts if needed.
Let’s try this again.
This Nutella Cheesecake is a simple cheese cake that is blended and stabilised with gelatine rather than baked. It can be made in stages and even made up to 2 days in advance, which may even increase the hazelnut flavour in the cheesecake filling.
The base is made by crushing my favourite Healthy Chocolate Tiny Teddies and stirring through melted coconut oil. The Nutella filling is made from my homemade Nutella, sweet potato and thickened coconut cream. On top of the Nutella Cheesecake is a thin layer of chocolate ganache and if you’re lucky enough to have left over Nutella then you can pipe some on top.
Homemade Nutella is a real thing and I urge you to make your own. It only has a few ingredients and they’re all ‘real’ (unlike the ingredients listed on label of some chocolate spreads). Homemade Nutella tastes like a Chocolate Hazelnut spread but it may not taste exactly like the store-bought version. This is most likely because it is made with way less sugar. If you need to, use an extra 1-2 Tablespoons of sweetener when making the Nutella. You can also use a store bought version if you prefer.
Using Sweet Potato in the filling of this Nutella Cheesecake will not come as a surprise to regular readers of Mummy Made.It. I used it recently in this Strawberry Chocolate Mousse Cake and this Ice Cream and no one can tell what I’ve used (until I gloat about tricking them!!). The Sweet Potato flavour is hidden by the cocoa and will lessen over time. If you are worried, make the Nutella Cheesecake a day ahead of serving and let the cocoa and hazelnut flavours get stronger. It’s great served with a side of Whipped Coconut Cream and some fresh berries.
- 1/4 Cup Coconut Oil, slightly softned (not melted)
- 1/4 Cup Maple Syrup (Rice Malt Syrup or Honey can be substituted)
- 1 teaspoon Vanilla Extract
- 1/2 Cup minus 1 Tablespoon Arrowroot/Tapioca Flour (1/2 of this can be replaced with Hazelnut meal)
- 1/3 Cup Coconut Flour
- 3 Tablespoons Cocoa
- 1/4 teaspoon Bicarb Soda
- Dash Salt
- Extra, 1/4 Cup melted Coconut Oil
- 2 Cups Nutella (this is about 1 full recipe; you can use commercial/premade Nutella if you prefer)
- 1/2 Cup cooked Sweet Potato puree (to cook a sweet potato; place a whole, unpeeled, sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides)
- 3/4 Cup Coconut Cream (thick dairy cream can be substituted)- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use.
- 1/4 Cup Maple Syrup (Rice Malt Syrup can be substituted)
- 2 teaspoons Vanilla Extract
- 2 teaspoons Gelatine in 1/4 Cup Boiling Water (increase to 2 1/4 if using 1/2 cup sweetener)
- NB If making a vegan version omit the Gelatine and replace with a vegan suitable stabiliser or instead make individual cheesecakes in glasses.
- 2 Cups raw Hazelnuts (240g)
- 1 1/2 tablespoon Vanilla Extract
- 1/4 Cup Cocoa
- 1/4 Cup Maple Syrup
- 1/4 teaspoon Salt
- 1/2 Cup Milk (almond, coconut)
- 80 grams Chocolate
- 1/4 Cup Coconut Cream
- 1 teaspoon Vanilla Extract
- 2 teaspoons Coconut Oil
- 1/4 Cup Coconut Oil
- 1/4 Cup Cocoa
- 1 Tablespoons Maple Syrup
- 1 teaspooon Vanilla Extract
- Dash of Salt
- Remove the Biscut base from the fridge (it needs to be in the fridge for at least 2 hours).
- Pour the Nutella Cheesecake Filling into the tin and smooth the top.
- Place the tin in the fridge for at least 4 hours (longer is fine, overnight is best).
- Remove the tin from the fridge and pour the ganache on top, spreading it to the edges.
- Place the Nutella Cheesecake back in the fridge for at least 1 hour before serving.
- Remove the Nutella Cheesecake from the tin before serving. If desired, leftover nutella can be piped around the edges of the cake and sprinkled with hazelnut pieces.
- This Nutella Cheesecake can be made up to 2 days ahead of serving. Between serves it needs to be kept in the fridge.
- Put all the ingredients (except the extra coconut oil) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
- Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
- Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
- Pre heat the oven to 180C/360F. Line and grease a large baking tray.
- Take 1 Tablespoon amounts of dough and form into balls. Place on the baking tray and flatten 1/2 way. Repeat until all the dough has been used.
- Place the tray in the oven and bake for 9-11 minutes
- Once the biscuits have cooled, mix/blend into pieces. Add the coconut oil and blend until combined.
- Take a 20cm/8 inch round spring form cake tin and line the bottom with baking paper (a normal cake tin can be used but extend the baking paper over the edges of the tin to ensure the cake can be removed).
- Press the crumbs int the base of the tin and flatten using a glass. Place in the fridge for at least 2 hours.
- Place all the ingredients (except the gelatin) into a blender and process until smooth.
- Place the boiling water in a heat proof bowl and add the gelatin. Whisk immediatley and stir until combined, making sure no lumps remain.
- Add the gelatin mixture to the chocolate mix and mix until combined.
- Use immediately and pour into the set chocolate biscuit base.
- Place in the fridge for at least 4 hours (overnight is best) to set.
- Roast the hazelnuts for 8-10 minutes at 200C/ 400 F. Rub them together in a paper towel or a tea towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.). This step can be missed if you are using pre roasted hazelnuts (but do make sure the skins are removed)
- Add the nuts to a food processor and blend until the nuts have turned to butter. (if this is not happening easily add the milk to help soften the nuts)
- Add all other ingredients and blend until smooth (this may take a few minutes)
- Keep refrigerated.
- Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
- In a saucepan, over medium heat, bring the coconut cream to the boil.
- Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
- Allow to cool before using.
- If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
- Whisk gently until the lumps have broken and the ganache is smooth.
- Over a very low heat, melt the coconut oil. Add the maple syrup and vanilla extract and whisk until combined.
- Add the cocoa and whisk until combined and slightly thickened.
- Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)