Name: Raw Chocolate Cashew Cheesecake
Yield: 20–23-cm/8–9-inch Cake
Ingredients: 15 ml/1 tbsp fresh lemon juice (optional); 80 g/2¾ oz raw cacao powder; a few fresh raspberries, to decorate (optional); 100 ml/3½ fl oz coconut oil, melted; batch of fermented cashew nut cheese; 200 g/7 oz fresh dates; 250 g/9 oz coconut, fresh or raw desiccated; 225 g/8 oz mixed nuts of your choice, chopped roughly; 2.5 ml/½ tsp tamari (optional, to bring the flavour out); 100 ml/3½ fl oz agave syrup

Preparation info

20–23 cm
Cake

Difficulty
Medium

Appears in

Fermentation

By Asa Simonsson

Published 2019

About

This is an incredibly easy cheesecake to make and it’s super-delicious with a lovely consistency. Vegan, gluten-free, sugar-free and dairy-free, but your friends will never guess.

Ingredients

250 g/9 oz coconut, fresh or raw desiccated
225 g/8

Cake
Gluten-free
Vegan

Method

Make the crust by first putting the coconut and nuts in a food processor and processing a little.
Chop, stone and add the fresh dates to the coconut, and process again to form a dough-like texture.
Line a cake dish with cling film or plastic wrap – or use a silicone dish. Press the dough into the dish to make the crust base for your cheesecake. Put in

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Raw Chocolate Cashew Cheesecake

Ingredients

Method

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