Raw vegan cheesecake

A great example of how a dessert
can be both indulgent and nutritious.



Base (1st layer):

  • 1¼ cup almonds

  • ½ cup unsweetened shredded coconut

  • ¼ cup unrefined coconut oil

  • 4 Medjool dates


Cheesecake (2nd layer):

  • 1 cup cashews, soaked for at least 2 hours then drained

  • 500 ml unsweetened soy yogurt / coconut yogurt

  • ¼ cup unrefined coconut oil

  • 2-3 tbsp maple syrup


Chocolate topping (3rd layer):

  • ¼ cup coconut oil or coconut cream (placed in the freezer for 30 minutes or in the fridge overnight)

  • 2 tbsp cocoa powder or 1 tbsp cocoa powder and 1 tbsp carob powder

  • ¼ tsp vanilla extract

  • 2-4 tbsp maple syrup




  1. Line an 8×8 inch pan with parchment paper. Set aside

  2. For the first layer: add the almonds to a food processor and process until completely ground.

  3. Add the shredded coconut, coconut oil, and dates and process until well combined. The dough should be a bit sticky when you press it between your fingers

  4. Spread the dough evenly into the bottom of the pan and place in the freezer while you prepare the cheesecake layer.

  5. For the second layer: in a food processor, blend the soaked cashews. Add coconut oil, yogurt and maple syrup. Evenly spread the mixture on top of the base of the pan. Place the pan back in the freezer for at least 30 minutes, until it's completely firm.

  6. For the third layer: melt the coconut oil or coconut cream in a saucepan on low heat. Add the cocoa powder, vanilla extract and maple syrup and mix until combined. Remove from heat and let cool slightly

  7. Pour the chocolate mixture on top of the second layer and spread evenly

  8. Keep the cake in the refrigerator (for longer storage you can keep it in the freezer).

  9. Cut into squares and serve.

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