200g Blanched Hazelnuts
150g Maple Syrup
200ml Oat Milk
200g Dark Chocolate
1 tsp Vanilla Extract
1 tsp VG Gel
200g Digestive Biscuits
3 Tbsp Caster Sugar
75g Dairy-Free Butter
Soak all but 1 tbsp of the hazelnuts in 500ml of water for at least 30 minutes, preferably overnight.
Melt the butter in the microwave. Crush the digestive biscuits to a fine powder in a food processor or bowl, then add in the caster sugar and melted butter and mix to combine. Pour the mix into a cake pan and with the back of a spoon, press to level the biscuits base.
Melt 150g dark chocolate in the microwave.
Drain the hazelnuts and blend with the vanilla extract, maple syrup and oat milk. Once very smooth, drizzle in the melted chocolate and a big pinch of salt and continue blending.
Boil 100ml of water with the VG Gel and blend in with the hazelnut chocolate mixture.
Pour your cheesecake mixture into a small jug and gently pour the mixture into the cake pan. Pop into the fridge to set overnight.
Once set, prep your toppings. Melt the remaining 50g chocolate and finely chop the saved hazelnuts.
Carefully remove your cheesecakes from the cake pan, then drizzle with chocolate and top with hazelnuts.