Raw Coconut & Cacao Cheesecake



- 1 1/2 Cup Cashews (Soaked in water overnight) 

- 1 can Biona Coconut Milk Light 

- 1 tbsp Biona Coconut Oil 

- 4 tbsp Raw Cacao Powder 

- 1/2 cup Cashew Milk

- 2 tbsp Raw Honey


- 1 Cup Coconut Flakes 

- 3 tbsp Raw Cacao Powder

- 1/2 Cup of Almonds

- 3 dates 




1. Pre-soak the cashew nuts overnight in water so they are soft and easy to crumble.

2. Once soaked, rinse under water and place into a food processor.

3. Add in the coconut milk, honey, coconut oil, raw cacao powder, cashew milk and blend until it forms a smooth consistency.

4. Pour on top of the crust and leave in the fridge for 2+ hours to set.

5. Sprinkle with coconut flakes, edible flowers and chopped raspberries.


1. Place the almonds, dates, coconut flakes and raw cacao powder into a food processor and blend until it forms a sticky consistency. 

2. Place the mixture into a baking tin and flatten with the back of a spoon.

3. Pop into the fridge until you are ready to add the filling. 


Recipe courtesy of @lizzyrosenutrition

Windmill products used in this recipe