Berry Choc Mint Cheesecake



  • 1/3 cup dates – soaked in boiling water 5-10mins and drained
  • 3/4 cup any mixed nuts of choice
  • 1/4 cup cacao powder
  • 2 tb coconut cream
  • pinch salt

Bottom Layer:

  • 3/4 cup cashews – soaked in boiling water 20-30mins and drained
  • 1/2 cup coconut cream
  • 1/2 cup cacao powder
  • 1/4 cup coconut sugar
  • 1 tb maple or coconut syrup
  • 2 tsp vanilla
  • 1 cup fresh or frozen raspberries
  • 1 tb freeze dried rasberries (optional)

Top Layer:

  • 1 cup cashews soaked in boiling water 2-30mins and drained
  • 1/2 cup coconut cream
  • 1/2 cup cacao butter – melted
  • 1/4 cup maple syrup
  • 1 cup fresh mint leaves
  • 2 tb lime juice
  • 1 tb lime zest
  • 1/2 cup frozen rasberries


For Base:

Blend nuts till fine, add other ingredients and blend till sticky. Press into a tin lined with baking paper, then put in fridge while making fillings.

For Bottom Layer:

Blend together all ingredients (except freeze dried berries) until smooth, then stir in freeze dried berries. Put mixture onto base then put into fridge to firm up.

For Top Layer:

Blend all ingredients (except raspberries) together until smooth. Stir in berries and once bottom layer is a bit firm, put this mix on top. Put into fridge to set.

Final touches:

Decorate with strawberry roses if liked (made by cutting berries into a rose shape, as seen in video above). You can also use whipped coconut cream, edible flowers or melted chocolate to decorate the cheesecake. Enjoy!

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