Rawky Road Cheesecake

By Tuesday, April 19, 2016 0 , , Permalink 0


You really can’t go wrong with a raw cake made from nuts, fruits, and chocolate. Feel free to experiment with some of the ingredients, for example you can swap out the almond butter for hazelnut butter, or cocoa butter for coconut oil. I never follow recipes exactly, and always find I end up with a different result, but it makes it more fun! 



  • 1 cup almonds
  • 1 cup dates, pitted + soaked for an hour 
  • 1/4 cup cocoa powder
  • pinch of sea salt


  • 2 cups raw cashews, soaked 4-6 hours and rinsed
  • 6 tbsp maple syrup, or to taste
  • 1/2 cup water
  • 1/2 tsp sea salt
  • 1/4 cup + 2 tbsp almond butter
  • 1/2 cup cocoa butter, gently melted *coconut oil works too* 
  • 2/3 cup cocoa powder


  • Strawberries, de-stemmed + sliced
  • Crushed Nuts (Hazelnuts, pecans, almonds etc.), I used Brazil nuts, roughly chopped
  • Shredded toasted coconut, unsweetened

Preparation Method

  1. In a food processor fitted with its S-blade, place almonds, and pulse until very finely ground. Add dates, cocoa powder + salt, and pulse until a coarse meal. It should stick together when pressed. Scoop out crust mixture in a 9” spring-form pan, or a parchment paper lined pie plate, and press firmly, making sure that the base is relatively even throughout. Set aside.
  2. In the most powerful food processor / blender you own (a high-speed blender is best but a food processor could work, too), place soaked + drained cashews, maple syrup, water + salt. Next, add the almond butter, melted cocoa butter, and cocoa powder. Blend until fully combined. 
  3. Spread filling overtop the crust, add toppings, and freeze for at least 2 hours. Allow to thaw an hour at room temperature or in the fridge for 4 hours, or overnight, prior to serving. 
Serves 10 – 12



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