Here is the ‘cheesecake’ you’ve been waiting for ….

cheese rasp

Like most of my favourite recipes this one cropped up kind of by accident in a moment of kitchen madness. I felt like cooking but not really eating (go figure) so thought I’d try to make a cheesecake that my vegan daughters could enjoy.

Inspired by the avocado chocolate mousse I made a while ago –   I decided to tweak it a bit to make it more able to hold its own. The end result was decadent, chocolatey, smooth and creamy. It does have some maple syrup but contains no refined sugar, no wheat or dairy so it’s great if you are trying to move away from these things.

It’s so easy to make – all you need is a food processor. No baking or beating. It all came together in about 15 minutes.

Hold onto your hats ….here we go….

NaturoCath Chocolate Cheesecake

Base – You can make a standard biscuit base or this nut and date version.
2 cups whole almonds
15 medjool dates
1 1/2 tablespoons coconut oil
pinch of salt
1/2 teaspoon each of coffee and cinnamon (optional)

Place nuts and dates in food processor and whiz till chopped. Add coconut oil, salt, coffee and cinnamon. Blend until this mixture forms a ball. Press this into a lined springform pan and place in fridge while you make the filling.


3 medium ripe avocados
3/4 cup coconut oil
1 1/2 cups cocoa powder – you can substitute in some raw cacao or cocoa nibs here if you want
Big pinch of good quality salt ( like Maldon)
1/2 – 3/4 cup of maple syrup ( or other sweetener – agave syrup, rice malt, honey – add gradually tasting to get the right amount of sweetness for you )

Blend all filling ingredients until very smooth – scrape down the sides of the bowl a few times – depending on your machine this should only take a couple of minutes.

Pour filling over base, smooth and place in freezer for a hour or so until stabilised. Remove from freezer about an hour before serving and top with whatever you fancy. I used freeze dried strawberries, bashed with a rolling pin to make strawberry ‘dust’. You could also use whatever fresh fruit you enjoy most. Store in refrigerator if eating within a couple of days otherwise leave in freezer.



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