Raw Apricot & Walnut Cheesecake

This might be my best ever raw cake creation! I made it last week for a celebration dinner with a group of lovely ladies and it went down a treat! They couldn’t believe the cake was raw and packed full of goodness.  It is a delicious cake which just happens to be gluten free, paleo, dairy free and full of prebiotic fibre which means that everyone can enjoy it!

The apricot and walnut topping is divine, and I added some raw chocolate shards and dipped physalis. To be honest the chocolate wouldn’t really stick to the physalis and so I dipped them in cacao powder and used the leftover chocolate to make shards. Sometimes mistakes are just delicious! Next time though I think I would use apricot slices dipped in chocolate instead. The cake is huge, it’ll easily serve 16-18 people. Also the cake is VERY filling, because it is nutrient dense you only need a small slice. You can simply halve the amounts to make the cake smaller, or keep the extra and freeze, or as it is so healthy you can do as I do and eat cake for breakfast!

It’s pretty simple to make and only takes around half an hour to assemble – plus overnight soaking.



4-6 dates

150g tiger nut flakes

150g muesli (I used Rude Health coconut and seed)

handful of walnuts

1 tablespoon raw cacao powder

Cheesecake Layer

500g cashews nuts soaked in water for 6 hours or overnight

400g coconut oil

juice 2 limes

4 tablespoons vanilla powder

2 tablespoons maple syrup


6 apricots

large handful of walnuts

optional fruit to decorate

optional raw chocolate to dip

(Either gently melt a bar of raw chocolate, or a make your own see here) 


  • Process the ingredients for the base until the mixture starts to come together. If the mixture is too dry add a little coconut oil. Press into a springform cake tin.
  • Pop into fridge or freezer to cool while doing the next steps.
  • Now place the drained cashew nuts into the processor with the lime juice, coconut oil, vanilla powder and maple syrup.
  • Process until thick and creamy – taste and adjust if necessary.
  • Take the base out of the fridge and carefully pour the mixture into the cake pan and smooth down.
  • Place into the fridge for 20 minutes or freezer for 10 minutes to set.
  • Lightly process the walnuts and apricots until coarsely chopped
  • Shape into a raised edge around the cake
  • Decorate with fruit, and or/chocolate – optional
  • Place back in the fridge for ten minutes to finish setting.

That is it,  simply slice and eat and enjoy!





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