RAW berry cheesecake


1 cup almonds
1 cup walnuts
2 cups pitted dates
½ teaspoon pink salt
1 cup raw cacao powder
3 tablespoons melted coconut oil  
2 cups of soaked cashews (overnight)
2 cups of frozen raspberries
¼ cup pure maple syrup
1 cup coconut cream
½ cup melted coconut oil 
Raw chocolate 
2 tablespoons raw cacao powder 
2 tablespoons melted coconut oil  
1 tablespoon pure maple syrup 
To garnish  
Freeze dried raspberries  
Fresh strawberries  
Bliss balls that you can make using some of the base mixture 



For this recipe we have used a 19 x 6.5cm cake tin. 

Base - In a food processor blitz the almonds and walnuts then add in pitted dates, raw cacao powder, coconut oil and salt blend until well combined. Press into your cake tin and set aside. 

Filling - Allow the berries to slightly defrost before making the filling. It is also very important to use a high speed blender for the filling so that you get a beautiful creamy consistency. Add all the filling ingredients and blend until you have a smooth texture. Pour over your base then place the cheesecake in the freezer to set for at least 4 hours. Once set you can decorate.

How to make raw chocolate - In a bowl whisk melted coconut oil and raw cacao powder, once well combined add pure maple syrup and keep stirring until the chocolate starts to thicken. The raw chocolate tends to set fairly quickly so only make this when you are ready to decorate the cake. Once you have drizzled chocolate around the cake sprinkle over freeze dried raspberries and fresh strawberries to your liking. The cheesecake will last one week when stored in the fridge and three months in the freezer!   

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