Healthy raw chocolate no-bake cheesecake recipe by Healthy Luxe

Craving something indulgent-tasting, but still want to keep it healthy? Try this mouth-watering raw chocolate cheesecake recipe to add some of healthy fats and plant-based protein to your day. 

If you’ve been baking way too much in #iso, here is a no-bake cake for you to master. This plant-based raw chocolate cheesecake is simple to whip up, and you can leave it in the fridge overnight and wake up to a delicious treat the next day. Good morning, indeed!

It’s packed with healthy fats, lots of plant-based protein, and nourishing wholefoods to ensure you’re indulging in a treat that’s delicious but also beneficial for you body.

Bon appetit!

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Raw chocolate cheesecake

Serves 8-10



  • 1/3 cup almonds
  • 1/3 cup buckinis
  • 1/2 cup desiccated coconut
  • 5 Medjool dates
  • 1/2 tbsp water
  • 1/8 tsp Himalayan salt


  • 1 cup cashews (soaked for 3-6 hours)
  • 1/2 cup coconut cream
  • 2 1/2 tbsp coconut nectar
  • 1 tbsp coconut oil
  • 1 tbsp hulled tahini
  • 1/4 tsp Himalayan salt
  • 1/4 tsp vanilla bean powder
  • 2 tbsp melted cacao butter
  • 1/3 cup cacao powder
  • 1/4 cup filtered water


  1. Combine all ingredients for the base in a high-power blender and blend until smooth.
  2. Press into the base of a greased and lined spring form cake tin and set aside while you make the filling.
  3. Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy. Spoon on top of the base.
  4. Place in the freezer for four to five hours or overnight to set. Sprinkle with cacao nibs or roughly chopped chocolate (optional), serve and enjoy.

This recipe was created by Healthy Luxe for Pic’s Peanut Butter. For more recipes, head to

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