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  • Writer's pictureBy Lani



Mouth-wateringly delicious? Obviously. This raw "cheesecake" is the perfect addition to all your Spring backyard parties (capped at 10 lucky guests in true 2020 style). Any dessert that's decorated with rose petals and freeze-dried strawberries is a yes from me.


Layer 1: Base

  • 1 1/4 cup almond meal

  • 3 tbs ground flax seeds

  • 3 tbs chia seeds

  • 1 tbs crushed peanuts

  • 2 tbs 100% pure maple syrup

  • 1/4 cup cacao butter, melted

  • Pinch of Himalayan salt

Layer 2: Caramel

  • 1/4 cup cacao butter, melted

  • 1/2 cup smooth 100% peanut butter

  • 2 tbs raw honey

  • Pinch of Himalayan salt

Layer 3: Cheesecake

  • 1 1/2 cups cashews, soaked

  • 1/8 cup 100% pure maple syrup

  • Juice of 1 lemon

  • 1/3 cup cacao butter, melted

  • 2 tbs coconut milk

Chocolate Drizzle:

  • 1/4 cup cacao butter, melted

  • 2 tbs raw honey

  • 1/4 cup raw cacao powder


  • Rose petals, from Naked Foods

  • White chocolate freeze-dried strawberries, also from Naked Foods (Note: these aren't dairy-free, but you can simply replace with any other topping of choice)


  1. Soak cashews in a bowl of boiling water and set aside.

  2. Line a round, medium-sized baking tray with baking paper.

  3. Combine base ingredients in a large bowl. Spoon mix into the tray and flatten. Place the tray in the freezer to set.

  4. Rinse and dry bowl to reuse. Combine caramel ingredients. Whisk to combine. Pour evenly in tray covering the base. Return tray to the freezer to set.

  5. Add cheesecake ingredients to a blender. Blend until smooth. Pour evenly in tray covering the caramel layer. Return tray to freezer for 1hr to set.

  6. Once the cake has set, combine chocolate ingredients. Pour over cake. Top with rose petals and white chocolate freeze-dried strawberries, or as desired.


Recipe notes:

Base Ingredients: If you don't have/like chia seeds and flax seeds, these are just added extras I always use in the base for their nutritional benefits. You could just replace these with an extra 6 tablespoons of almond meal instead.

Cacao butter: If you don't have cacao butter, you can replace any section of the recipe that uses this with coconut oil instead! (You'll just have to be mindful not to leave the cake out of the fridge too long when serving, otherwise, it may melt a little!).

Chocolate drizzle: This could be simply substituted for any melted dark chocolate of choice.

Enjoy. x


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