This decadent chocolate cake sits atop a crust of dates and raw cashews and hazelnuts. The chocolate filling is smooth and creamy while raspberries add a fruity note that prevent it from being overly rich. Decorate the top with fresh raspberries and you've got a photo-worthy cake that'll impress everyone!

Raw Raspberry and Chocolate Cheesecake [Vegan, Gluten-Free]





  • 3/4 cup hazelnuts
  • 1 cup dates
  • 1 1/2 scant cups cashew nuts
  • 1/2 cup raw chocolate
  • 1 cup homemade date paste
  • 1/2-1 cup water
  • A dash of cardamom powder
  • 1 tablespoon coconut oil
  • 2 tablespoons raw cacao powder
  • 2 cups raspberries


To Make the Base:
  1. Soak dates in warm water and let sit for 30 minutes, then drain the water. Process dates; pulse hazelnuts in a food processor until you get coarse crumbs. Knead by hand almond crumb and date paste, then press the base mixture evenly in the coconut oil-brushed tin.
To Make the Cream:
  1. Drain the cashews and rinse well, finely chop the chocolate, then throw all filling ingredients into the blender and blend until smooth.
To Assemble the Cake:
  1. Pour into the tin and smooth out using a wet spatula or spoon. Cover with cling film and let it sit in the fridge for at least 12 hours.
  2. Garnish with some fresh raspberries to finish off.
  3. Take out of the fridge 20-30 minutes before serving.

Nutritional Information

Total Calories: 4858 | Total Carbs: 338 g | Total Fat: 134 g | Total Protein: 61 g | Total Sodium: 546 g | Total Sugar: 466 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.