Chocolate cheesecake


For the base
1 cup dates
½ cup almond
¼ cup unsweetened cocoa powder
2 cups soaked cashew
1 cup water
2/3 cup agave syrup
½ cup unsweetened cocoa powder
¼ cup coconut oil
2 tbsp lemon juice
vanilla seeds
a pinch of salt
200 g raspberries


  • 18 cm pan
  • Blender
  • Baking paper


First of all remember to soak cashews from 4 up to 6 hours before starting to prepare the filling. Put the cashews in a bowl and add cold tap water in order to immerge them all. After 4/6 hours, rinse them well and put them in the fridge until the moment you use them.

For the base: put all the ingredients for the base into a powerful blender and blend them until obtaining a sticky mixture. Put the mixture into a 18 cm pan and press it evenly to the bottom. To press the mixture in the pan start with your hands and finish with a spoon. Put the crust in the freezer while you prepare the filling.

For the filling: blend all the ingredients to obtain a smooth cream and pour it over the base. Put the raspberries on top of the chocolate cheesecake and put the cake in the freezer for at least 3 hours.

Take the cake out of the freezer 20 minutes before serving.



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