Raw chocolate cheesecake



  • 1 cup hazelnut meal
  • 1 cup raw buckwheat kernels
  • 4 pitted dates
  • 1/4 cup cacao  powder
  • 1/2tsp vanilla powder
  • 1/4 tsp himalayan salt
  • 2tbsp coconut nectar
  • 1/4 cup coconut oil

Filling /top

  • 100g Cacao  butter melted
  • 1/2 cup coconut oil
  • 4 small ripe avos
  • 10 pitted dates
  • 1 cup cacao powder
  • 1/4 tsp salt
  • 1tsp cinnamon
  • 2 tsp vanilla powder
  • rasberries a few to decorate
  • cacao nibs to decorate




Combine nutmeat, dates, powder, salt, coconut oil and nectar in blender and blitz then add buckwheat kernels and blitz again.

Press into a flan tin base and put in the fridge for 30 mins.


Filling /top

Melt cocoa butter in a bowl over hot water on stove and then stir in coconut oil.
Combine process avos, powder, dates, cinnamon, salt, cacao powder in blender then add in melted butter and oil and blitz again.

Spoon the top/filling over the base and smooth out.

Decorate with fresh raspberries and cacao nibs and store in the fridge until you are ready to serve.