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Raw Mocha Cheesecake



For 12 servings


  • 1 cup almonds

  • 1 cup desiccated coconut 

  • 12 Medjool dates, pitted

Filling 1:

  • 2 cups soaked cashews 

  • juice from 1 lemon 

  • 2/3 cup coconut oil 

  • 2 heaped tbsp rice malt syrup (or any dark syrup)

  • 1 tsp vanilla extract 

  • 1 tbsp cacao 

  • 1 tbsp maple syrup 

  • 1 shot coffee


  1. Begin with oiling and lining a large baking dish with baking paper. 

  2. Next, place all of the base ingredients in a food processor and pulse until the mixture resembles a sticky crumble-like texture. Add a couple of tsp of water if the mixture needs a little more hold. Press the mixture into the prepared baking dish and create a flat, even layer. Place in the freezer. 

  3. Next, place all of the filling ingredients into a high quality blender, EXCEPT the cacao, maple syrup and coffee shot. Blend until smooth and creamy. 

  4. Remove the tin from the freezer and pour half of the filling mixture on top of the base and place back in the freezer to set for at-least 15 minutes before adding the next layer.

  5. Now add the cacao, maple syrup and shot of coffee to the left over filling mixture and blend until the new ingredients are fully incorporated. 

  6. Add the new filling mixture on top of the first mixture and make sure the surface is nice and even. Now place in the freezer for 10 minutes before adding your toppings. 

  7. Make some candied nuts and decorate the top as desired. Once adding your toppings let the cake freeze in the freezer for at-least 4 hours. Remove from the freezer an hour before serving to allow it to soften. 

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