Raw Chocolate and Coconut Cheesecake

Nutty Base
1 cup nuts of your choice – e.g. hazelnuts / brazil nuts / almonds
1 cup dates
1 tablespoon melted coconut oil
‘Cheese Cake’ Filling
3 cups raw soaked cashews (soak overnight and drain)
1 cup melted coconut oil
1 cup water or coconut water for extra coconuttyness
1 cup coconut palm sugar
¾ cup organic nut butter of your choice (we went for hazelnut)
½ tsp vanilla powder
5 tbsp raw cacao powder

Base: Put the nuts, dates and melted coconut oil in to a blender and whiz until mixture is thick and sticky. Push the mixture in to a cake tin, ensuring it is spread evenly and refrigerate until set.
Filling: Add the cashew nuts, water (or coconut water) and coconut oil in to a blender and mix until smooth. Continue to add agave, vanilla powder, raw cacao powder and nut butter – the mixture should form a consistent and gooey paste. Pour this on top of the nutty base and again refrigerate until set. Yummy!

This amazing recipe was designed and made by my daughter Sophia who is a Raw Food Chef in training. I am the lucky one at the moment as its in my fridge disappearing into happy tummy. Its cake without the cream sin!!!

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