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  • Author: Kelly
  • Prep Time: 15 mins
  • Total Time: 15 mins


Raw vegan cheesecake made with nuts and sugar free.




  • 4 cups of roasted nuts (here hazelnuts and almonds)
  • 3/4 cup of raw honey
  • 2/3 cup cacao powder
  • 3 cups of almond milk
  • 1/2 tbsp of sea salt
  • 1 tbsp vanilla extract
  • 1 cup of coconut oil


  • 3 cups of roasted hazelnuts and almonds
  • 1/2 cup of honey
  • 2/3 cup of cacao powder
  • 1 tbsp vanilla extract
  • pinch of sea salt


  1. For the pralin, process the almonds and hazelnuts in food processor on high speed. Add the , honey, cacao, vanilla and sea salt until well mixed. Press the mixture into the bottom of the cool base evenly then refrigerate for at least 1 hour.
  2. Melt coconut oil.
  3. For the filling, add the nuts, honey, cacao, almond milk, sea salt and vanilla with the coconut oil in a food processor or high speed. Blend until smooth and creamy.
  4. Pour the filling into the pan to cover the pralin evenly, then place in the freezer for at least 2 hours.
  5. Remove from springform while frozen and leave it out to soften a little before serving.
  6. Decor with berries, cacao nibs or nuts!
  7. Store in fridge or freezer for up to one week.

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