Raw Valentines Chocolate cheesecake




Berry sauce


  1. For the base of the cake, add the almonds into your food processor and blitz on their own for a few seconds until slightly crushed. Pour in the remaining base ingredients and blend again until well combined.
  2. Transfer the mixture into a small cake tin and firmly press down to create a smooth base. (I like to use a tin with a removable base for this.) Leave this in the freezer whilst you make the cheesecake layer.
  3. Drain and rinse your cashews and add them into a food processor or high speed blender along with the dates, cacao powder, date syrup, coconut milk, coconut oil and vanilla until smooth. Gradually add a splash of water to help everything blend if needed.
  4. Pour the filling over the cheesecake base and allow this to set in the freezer for at least three hours.
  5. To make the berry sauce, combine the nut butter, berry powder, maple sugar and almond milk and mix until smooth. Add more almond milk until you’re left with a pourable consistency.
  6. Once your cake is set, remove it from the tin and transfer onto a serving plate. Drizzle with the sauce and top with garnishing of your choice.


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