This is so delicious that it’s suitable for dessert and for breakfast. Plus you can even use these powders mixed in water or the milk of your choice or even sprinkled on cereal and muesli.

I know it sounds complicated but it’s actually pretty easy because since this cake is raw, all you need is a springform tin, space in your freezer, blender and food processor.

Also, this cake will keep in the fridge for up to three days. Otherwise slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a slice or two out 10-20 minutes before you need it.

By Ripe Journal

Recipe for raw chocolate cheesecake


Chocolate cream

Strawberry Cashew cream
•    1 ripe banana
•    1 handful of strawberries
•    1 Tbsp Nature’s Way Super Greens + Wild Reds
•    1/2 cup cashews, soaked overnight (if pushed for time, boil cashews for 15 minutes)
•    2 Tbsp coconut nectar (or more if needed) or other sweetener

•    1 cup sunflower seeds
•    2 cups dates, pitted
•    1/2 vanilla stalk



For the crust
1    Combine all ingredients in a food processor and process until you get dough like mixture.
2    Line your springform with a nonstick sheet and press the dough in to create a crust.

For the chocolate cream
1    Combine all ingredients in a high speed blender and blend until smooth.
2    Pour into the springform and place in freezer.

For the Strawberry cashew cream
1    Blend all ingredients in a high speed blender until smooth.
2    Pour into the springform and place in freezer for about 2 – 3 hours.
3    Once firm, remove the spring-form and top with strawberries + any other berries of your choice. Serve and enjoy!