web counter

Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

830 25th Street, Suite 103
San Diego, CA, 92102

619.269.3693

San Diego spa specializing in organic skincare, massage, body treatments, waxing, airbrush tanning, and event make-up.

Click here to book online now!

News — Girl on the Go! Night Spa

Recipe: Raw Hazelnut Cheesecake

Chrissy G.

Raw Cheesecake

Raw? Vegan? Cheesecake?! Trust us, after tasting this deliciousness, you'll realize you never have to go back to unhealthy, dairy-filled alternative. Rich and smooth, this dessert is just as good, if not better than what you're used to. We couldn't believe it either!
Ingredients For the crust 1 cup hazelnut meal ¼ cup + 2 Tablespoons raw cocoa powder 3 Tablespoons maple syrup 1 teaspoon vanilla extract 1 pinch sea salt
For the filling 2 cups raw cashews, soaked and rinsed ¼ cup + 2 Tablespoons hazelnut butter (peanut butter works too) ½ cup coconut oil, melted ½ cup maple syrup ½ cup cocoa powder ½ cup water ½ teaspoon salt
For the chocolate sauce ⅓ cup coconut oil, melted 1 teaspoon vanilla ¼  cup maple syrup ¼ cup cocoa powder
Directions 1. Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling.
2. In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
3. 
Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for a large cheesecake).
4. Once frozen, remove the cheesecake from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake.
5. Place the cheesecakes in the refrigerator and make the chocolate sauce. This recipe makes the equivalent of a 9 inch round.
Thanks Veganbaking.net for the recipe!