Raw Green Cheesecake

Raw Green Cheesecake

Serves: 16     Time: 40 mins



  • 1 cup walnuts
  • 1 ½ cups raw almonds
  • 8-9 medjool dates, pitted
  • 1 tbsp cacao powder
  • 1 pinch himalayan salt

Middle Layer:

  • 1 ½ cups unsalted raw cashews, soaked in a bowl for at least 3 hours
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • 1 pinch himalayan salt

Top Layer:

  • 1 ½ cup cashews
  • 400ml coconut milk
  • 6 medjool dates
  • 1 handful spinach
  • 1 tbsp Glowing Greens
  • 2 tsps vanilla extract
  • 3 drops peppermint oil
  • 1 pinch himalayan salt

Healthy Ice Magic – Optional:

  • ½ cup coconut oil
  • ½ cup cacao powder
  • ¼ cup rice malt syrup
  • 2 tsps vanilla extract
  • 1 pinch himalayan salt


Line a medium sized baking dish or cake tin with baking paper.

In a food processor or a high-speed blender, blitz the base ingredients until a crumb like consistency. Scoop the base into the baking dish or tin and flatten evenly with a spatula.

In a blender, add the middle layer ingredients and blend until a smooth “cheese” like consistency. Pour this mixture on top of the base and again flatten out with a spatula.

Add the remaining layer ingredients to the blender and blend until smooth. Pour this final layer on top of the middle layer.

Cover the cheesecake and place into the freezer for a minimum of 3 hours before serving.

To make the healthy ice magic, over low heat, add the coconut oil, cacao powder and honey and mix until ingredients are melted and combined. Add the vanilla and salt and mix. Allow to cool slightly, before pouring over the cheesecake.

Tip: Store the remaining chocolate in a squeeze bottle.

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