Oh yes, oh yes, oh yes. This cake tastes amazing, looks super fancy, is totally raw and isn’t actually that difficult to make. BRING IT ON!!!


For the base

1 cup raw almonds

1 cup desiccated coconut

250g dates

1/2 teaspoon salt

For the “snickers” style caramel

100g dates

60ml maple syrup

1 tablespoon peanut butter

2 teaspoons vanilla powder

For the cheesecake filling

420g raw cashews (soaked in hot very water for at least 10 minutes, longer if you can, then drained)

250mls maple syrup

250mls oat or almond milk

3 teaspoons vanilla powder

3 tablespoons peanut butter

6 tablespoons coconut butter/creamed coconut

250mls melted coconut oil (try to get one that is odourless)


1 Tablespoon raw caco powder


For decorating

Raw peanuts

Raw chocolate



Put all of the base ingredients in a blender and blend until they form a dough. There will still be a few “chunks” in the mixture, this ok, it just needs to sort of stick together. When this is done, press in down in the bottom of a cake tin and pop in the freezer.

Next, make the caramel; again blend everything together, this time until smooth then put to one side.

Now make the cheesecake filling; again my friends, it’s a case of blending until smooth BUT REMEMBER NOT PUT THE CACAO IN JUST YET…

Now, take the base out of the freezer and spoon the cheesecake filling in, leaving about one cup’s worth in the blender… now you can add the cacao to this remaining mixture and blend again… Into the cheesecake filling, spoon “blobs” (technical measurement I know) of the caramel (this will create soft gooey blobs once it’s finished), try to push the blobs down to the bottom so that it’s mainly cheesecake on the top. Now spoon the bit of cheesecake filling with the cacao in it on top and use a fork to create the super professional marble effect.

Add your decorations (I used a few raw peanuts and some raw chocolate) and the put back in the freezer.

Leave in the freezer overnight and defrost 1 hr before serving.












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