Velvety smooth raw cacao, cashew, vanilla and coconut cheesecakes


I learnt to make these when I was studying Culinary Nutrition at Leith’s School of Food and Wine in London with a chef called Jamie Rafferty who specialised in Raw and Fermented foods. These were so simple to make, looked beautiful and tasted divine.


Preparation time: 10 mins plus 1 hour setting


Makes: 6 portions

For The Base
 300 g Oats
 50 g Medjool Dates
 50 g Pumpkin Seeds
 20 g Raw Tahini
 20 g Coconut Oil
For The Cheesecake Mix
 180 g Cashews (ideally soaked in water overnight)
 30 g Coconut Oil (melted and cooled)
 30 g Cacao Butter (melted and cooled)
 400 g Light Coconut Milk
 200 g Dark Chocolate (80%)
 100 g Maple Syrup
 Lemon Juice
 1 tsp Vanilla Extract

1. Weigh out all of your ingredients


2. Juice the lemon


3. Put the cacao butter and coconut oil into a bowl over a pan of simmering water and gently melt. Once melted, allow to cool


4. Add all the base ingredients in a food processor and blitz for 30 seconds until the mix comes together


5. Split the base mix between your 6 moulds/ramekins/metal rings – place in the fridge to harden


6. Melt the dark chocolate in a bowl over the top of a pan of gently simmering water until melted -


7. Blend the soaked cashews, coconut milk, maple syrup and lemon juice in your food processor. Blitz for 30-45 seconds until smooth and velvety in consistency.


8. Add the cacao butter and coconut oil in a steady stream whilst the processor is running to get a smooth consistency


9. Transfer the mixture into a bowl with a spatula. Mix in the melted chocolate


10. Check taste – balance with maple syrup or lemon juice if needed


11. Spoon the mixture on top of your base – Leave in fridge to set


12. Decorate with pistachios, orange zest and cardamon

raw chocolate cheesecakes
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