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This recipe is from the delicious ‘SoLetsHangout’ website and is soooooooo divine and delicious that it is well worth sharing. If anyone is wondering about trying out a healthier diet but worried that their sweet tooth will just be too hard to satisfy then this is the recipe for you!

I feel a common mistake when people decide to adopt a ‘healthier’ diet (be that vegetarian/vegan/paleo/gluten-free/sugar-free) is they attempt to substitute their previous food choices with ‘alternatives’. This means that their dietary habits aren’t really changing they are just having substitutes.

Often these substitutes are a much less healthy option. For example, a lot of gluten free alternatives are made from rice or potato starch and this has a huge (and negative) effect on blood sugar levels. So yes the gluten is missing but at what cost? When adopting different, healthier food choices opting for more plant-based food on your plate is the easiest and the best way to go. Think of eating a rainbow and changing your food choices not substituting!

Having said all that…when the occasion calls for it this dessert will not fail to satisfy (and impress) even the most cynical amongst us!

Special thanks to Jessica Barker DC for introducing this to me.



  • 1 cup almond meal
  • 1/4 tsp sea salt
  • 4 Medjool dates (we felt using an extra 2-3 helped keep the crust less flaky and easier to serve)
  • 1/2 cup cacao powder
  • 1 tbs vanilla


  • 4 cups raw cashew pieces
  • 1 cup coconut oil (liquid state)
  • 1 cup fresh raspberries
  • 1 cup maple syrup
  • 1 cup coconut milk
  • 1 tbs vanilla
  • 1 1/2 cups cacao powder


  • 1 cup chocolate chips
  • 1 tbs coconut oil
  • 1 clamshell of raspberries, to top (you can add lots more if you feel like it as it can easily manage more)


  1. Soak your cashews in water for thirty minutes and then start on the crust.
  2. For the crust: Place all of your crust ingredients into a food processor and pulse until they come together. You want the mixture to be slightly sticky. Dump the mixture into an 8-inch springform pan. With clean fingers, press the mixture down into the bottom of the pan evenly, forming your crust layer. Set aside.
  3. For the cheesecake layer:Drain your cashews and rinse well. Add cashews into your blender with maple syrup, vanilla, and coconut milk. Blend it for a bit until it gets creamy.
  4. Once it’s creamy, add in your raw cacao powder, coconut oil and raspberries. Blend again until creamy. You might have to scrape down your sides a couple of times and blend again.
  5. Pour your filling into your springform pan over the crust. Put into the freezer to chill for 2-3 hours or until set.
  6. For the ganache: Melt your chocolate chips and coconut oil in a double boiler. Whisk together. Pour layer of ganache over the top of your cheesecake. Top with raspberries. Serve immediately or place in the refrigerator or freezer until you are ready to serve.


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