Raspberry & Chocolate Cheesecake

Raspberry & Chocolate Cheesecake

Serves 6
Cooks in
Preparation Time



12 dates pitted
100g oats
40g shredded coconut

Chocolate ganache
100g dark chocolate
2-3 tbsp almond milk
100g field fare frozen raspberries

290g raw cashews
100g field fare frozen raspberries
405g maple syrup
100g coconut water
2 tbsp lemon juice
2 tbsp coconut oil
½ tsp vanilla extract

IngredientsBase12 dates pitted100g oats40g shredded coconutChocolate ganache100g dark chocolate 2-3 tbsp almond milk100g field fare frozen raspberriesFilling290g raw cashews100g field fare frozen raspberries405g maple syrup 100g coconut water2 tbsp lemon juice2 tbsp coconut oil½ tsp vanilla extract


Soak cashews overnight in water then drain water out in strainer. Soak dates in warm water for 10 mins prior to
making the base then rinse water out. Blend all base ingredients until combined. Line your round cake tin with baking paper and press down until even and set in freezer while you make the filling.

Blend the cashews, maple syrup, coconut water, coconut oil, lemon juice & vanilla until smooth then add in raspberries and stir through with a spoon (do NOT blend the raspberries).

Pour filling on top of base and set in freezer for 6 hours, To make the chocolate ganache, pour water into a saucepan, about half way and bring to boil. In a heat proof bowl, add in chocolate and place in the saucepan to melt, keep
watching it and stirring it as you don’t want it to over cook or burn. Slowly add the almond milk and keep stirring until melted and smooth (you can add a few tablespoons more to get creamy consistency however see how you go and add in more if you think it needs it).

Pour on the top of the cake and smooth over evenly with a spoon, add on the raspberries and place in freezer to set, overnight is ideal. Gently remove the cake tin, take out the cake and let it defrost for for about an hour then serve.

Many thanks to www.lifeofgoodness.com.au for this recipe

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