Raw Chocolate Cheesecake

Raw Chocolate Cheesecake is my favorite recipe. It tastes so decadent and rich you can’t believe it’s not made with chocolate and cream. It is also packed with antioxidants, vitamins, and minerals. Plus, it’s gluten-free.

Dairy-free, gluten-free, refined sugar-free, vegan

One 22cm cake is made.



  • One cup of walnuts
  • Half a cup of pistachios (or walnuts, if you like)
  • Coconut oil three tablespoons (melted)
  • Raw cacao powder, 1/3 cup
  • 3- 4 pitted dates
  • Himalayan salt, 1/2 tsp
  • Half a cup of cacao nibs


  • Three cups of raw cashews (soaked).
  • Freshly squeezed Orange Juice, 3/4 cup
  • Coconut Nectar or alternative syrup (agave, maple): 3/4 cup
  • 1 tsp of vanilla essence
  • 3/4 cup Raw Cacao Powder
  • Himalayan salt pinch
  • 1/3 cup melted Coconut Oil
  • 1/3 cup softened Cacao Butter



  1. Blend all ingredients in a food processor until the mixture has a coarse consistency.
  2. When the mixture has firmly stuck together, pour it into a 22cm springform cake pan.
  3. While the filling is being made, keep the base in the refrigerator.


  1. Soak cashews in water for 1 to 2 hours.
  2. Blend the orange juice, vanilla, and coconut nectar in a food processor until smooth. This step is important as it makes the cheesecake creamy and smooth.
  3. Add the cacao butter and coconut oil to the mixture after melting.
  4. Blend the cacao powder in last.
  5. Pour the chocolate over the base, and place the cake into the freezer or refrigerator for 4 to 6 hours.
  6. Serve immediately after removing the food from the freezer or fridge. Decorate with fresh berries.

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