Raspberry and Coconut Cheescake

I used to do a lot of baking and I am a big treat person but ever since I started Kayla I don’t bake as much as I used to because most yummy baking things have lots of bad fats in them!! I have been meaning to get into the healthy treat cooking and baking for a while and just haven’t got around to it but then I stumbled upon this recipe and I knew I had to try it not only did it involve no baking but it also involved a healthy version of cheesecake. HELLO!!


Ingredients – makes about 12 serves


  • 70g raw almonds
  • 45g desiccated coconut
  • 1 tbsp cacao powder
  • 10 pitted medjool dates


  • 280g raw cashew nuts
  • 1 tsp vanilla extract
  • 125ml coconut oil
  • 150g honey
  • 1 lemon
  • 140g raspberries
  • 200g coconut yoghurt


  • Freeze-dried raspberries or fresh raspberries. Or both if your feeling decadent!

Method – takes a few hours with freezing and soaking involved but there are breaks in between parts!

  1. Put the cashew nuts into soak in hot water for 2 hours.
  2. Soak the dates in warm water for 10 minutes. Squeeze out excess water and make sure there are no pips in the dates.
  3. Line a 20cm spring form cake tin with greaseproof/baking paper
  4. Blend the almonds, coconut, cacao powder and dates together in a blender until well combined. When I did this the mixture went quite warm and therefore was quite difficult to press down into the prepare cake tin. Therefore, I would let the mixture cool down slightly before putting it into the base. I used another put of grease proof paper to firmly press down the base making it even and level. Place the tin in the freezer whilst you prepare the filling.
  5. Drain and rinse the cashew nuts.  Place in a blender with the coconut oil (melted down until its liquid), honey, yoghurt, vanilla extract and lemon juice. Blend until you have a smooth and creamy mixture.
  6. Spread half of the filling over the base and smooth it with a spatula.
  7. Add the raspberries to the rest of the filling and blend again until smooth. Carefully spread over the first layer of cheesecake filling and smooth with a spatula. Place in the freezer for 2-3 hours or overnight.
  8. Remove from the freezer 30 mins before serving. Run a knife around the edge of the cake to loosen it before removing from the tin.
  9. Sprinkle the freeze-dried raspberries  over the cake or the fresh raspberries or both 🙂 Enjoy!IMG_1854IMG_1850

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