Raw Vegan Berry Chocolate Cheesecake

After recently interviewing Naturally Meghan, we asked her if she’d like to share with us one of her favourite recipes. The answer was a resounding yes, and we couldn’t be more excited about this recipe she’s sharing with us today! I mean, who doesn’t love a very berry cheesecake?! YUM.

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Raw Vegan Berry Cheesecake

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Serves 6 – 8

For the base: 

1 cup (200g) pitted medjool dates

1 1/2 cups (210g) cashew nuts

3/4 cup (65g) desiccated coconut

1/3 cup (30g) raw cacao powder

3 tbsp water

For the filling: 

2 cups (260g) cashew nuts, soaked overnight in water

1 cup (140g) frozen raspberries

1/2 cup (125ml) melted coconut oil

1/2 cup (125ml) maple syrup (or any other liquid sweetener)

1/2 cup (125ml) water

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• Line a springform cake tin with greaseproof/baking paper.

• Place all the ingredients for the base into a food processor and process them until a sticky mixture is formed. Transfer this mixture into the cake tin and press it down so it evenly covers the base of the tin.

• Place all the ingredients for the filling into a high speed blender and blend on high until smooth and creamy (you’ll need to use a tamper if you have one). Pour the filling on top of the base, making sure it’s evenly distributed.

• Put the cheesecake into your freezer and leave it for at least 2 hours to allow it to set. Once it’s ready remove it from the tin and peel off the greaseproof paper. Let it defrost slightly before serving.

• You can store the cheesecake in an airtight container in your fridge or freezer.


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To see more of Meghan’s recipes, check out her blog.

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