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Raw (Keto) Chocolate Cheesecake

Try out this simple, no-bake raw choc cheesecake and enjoy some guilt-free dessert pleasure! I'm no chef and I found this one super easy to make and it was a total hit in my household! ​

Be warned though, it won't last long ;-)


Base: 1 cup walnuts (112g)

1 1/3 cups almond flour (134g)

1/4 cup virgin coconut oil (57g)

1 tsp espresso powder (optional)

1/4 tsp sea salt

Filling: 3 cups raw cashews (390g) soaked overnight or boiled for 1 hour

3/4 cup canned full fat coconut milk (180g)

1/4 cup + 3 tablespoons coconut oil (100g)

1 tablespoon vanilla extract (15ml)

1/2 cup cacao powder (35g)

3 tablespoons lemon juice (45ml)

​1/2 cup powdered stevia/erythritol (80g)

Ganache: 85g dark chocolate

1/3 cup coconut milk (80ml)

Few drops of stevia to taste (although I didn't use any)

1/4 cup boiling water

1/4 tsp gelatin (agar if vegetarian)


1. Place all base ingredients into food processor and combine until breadcrumb like

2. Form an even base in a 23cm springform time and place in fridge to set for 30 minutes

3. Combine all filling ingredients in a food processor and blend until smooth (around 5 minutes)

4. Take base out of fridge after 30 minutes and place filling on top (make sure it's even)

5. Freeze for 1-2 hours

6. To make ganache, bring the coconut milk to the boil and then pour over 60g of dark chocolate (chopped) then whisk until smooth

7. Dissolve gelatin in boiling water, add to chocolate then whisk until combined

8. Remove base and filling from freezer after 1-2 hours and pour chocolate mix as the top layer

9. Grate remaining dark chocolate over the top to decorate

10. Freeze for another hour or refrigerate overnight

ENJOY! x x

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