By Amy Barrett

Makes 1 x 15 cm cake or 2 x 10 cm cakes


1 cup of whole almonds
1/4 cup desiccated coconut
3 tbsp cacao
3 tbsp Du Chocolat
1/2 tsp vanilla powder
Pinch salt
1 tbsp coconut water to help bind

Blend all ingredients together, press into a lined cake tin and then place in the freezer while you make the filling.


1 & 1/2 cup of activated cashews (soaked overnight & rinsed)
1 tsp vanilla powder
1/2 cup coconut milk
1 tbsp cacao
4 tbsp Du Chocolat
Pinch of pink salt

Combine everything in a high powered blender or food processor until creamy. Pour over the base of your cheesecake & freeze again.

Raw chocolate drizzle
1 dessertspoon Du Chocolat
1 dessertspoon cacao
1 tbsp coconut oil
1 tsp rice malt syrup
2 tsp almond milk

Combine everything except almond milk in a small saucepan over low heat until melted. Then take off the heat, add the milk and whisk together. Pour over your cheesecake just before serving

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