Raw Rainbow Cheesecake

Raw Rainbow Cheesecake


100g almonds

5 large fresh medjool dates

2 tbsp cacao powder

225g cashews, soaked overnight

200g coconut cream

Juice of 1 lemon

Seeds from 1 vanilla bean

80g coconut oil

80ml agave, maple or other liquid sweetener

60g Conscious Dark Side 75%

1 tbsp coconut oil



1. In a food processor blitz almonds, dates and cacao until the mixture sticks together. Press into

the bottom of a 6-inch tin.

2. For the filling simply add all remaining ingredients to a blender. Blend until completely smooth.

3. This cheesecake recipe is delicious as is - however we’ve given it a rainbow twist! Simply split

the pre-blended filling into different bowls and add colours of your choice. We used a mixture of

all natural food colourings such as turmeric, spirulina, blue spirulina and pink papaya powder -

and also adding a little frozen fruit like raspberries, and re-blending.

4. Pour filling over base and let set in the freezer overnight.

5. Gently melt a bar of Conscious over a low heat with 1 tbsp coconut oil and pour over the top of

the cake. The chocolate will solidify, giving your cake a delightful chocolate shell.

6. Bring the cheesecake out of the freezer to thaw slightly for 30 minutes before slicing and serving.


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