STRAWBERRY DARK CHOCOALTE CHEESE CAKE

This is a raw vegan cheese cake made with strawberries, a lot of chocolate in a nut setting where the ‘cheese’ it self is made from soaked cashews and the base is made of almonds, dates and melted chocolate. It’s simple to assemble, however it requires a lot of time. 2 days, technically speaking. Start preparing it two days before you’re having it by placing the raw cashews in water, having the water just cover them. Let them stay over night. When assembled, it needs to be in a freezer for 5-8 hours. Finally, for full flavour and texture pleasure while enduring, it should be placed in room temperature for 30-50 min prior. 

 Vegan cheese cakes are my favourite types of cakes now, not only is the flavour a rich experience, the cake is good for you in the shape that it has many healthy benefits as raw food has proven to show.

6 people 2 days 

Ingredients for the base: 

  • 205g of almonds or half the amount(102g) with a different nut like hazelnut
  •  100g of dates, pitted 
  •  2 tbsp of cacao powder 
  •  100g dark chocolate, melted 
  •  1 tbsp of coconut oil, melted 
  • Pinch of Himalayan pink salt or other salt 

Ingredients for the cashew mix: 

  • 350g of cashew nuts, soaked 
  •  1 tsp of vanilla extract 
  •  1/3 cup of coconut oil, melted 
  •  1/4 cup of maple syrup 

Strawberry mix: 

  • 4 cups of fresh strawberries 
  •  2/3 cup of coconut cream 
  •  1/2 tsp vanilla extract 
  •  1 tbsp maple syrup 

Coconut chocolate Icing: 

  • 1/3 cup coconut cream 
  •  40g dark chocolate melted 
  •  1 tbsp maple syrup 

Topping: 

  • Half a bar or 1/3 cup melted chocolate 
  • 1/3 cup toasted or non toasted coconut flakes 
  • 3 cups fresh strawberries 

How: 

  • Base
    Line a cake tin or a circular cake form with coconut oil or grease proof paper(easier)
    In a blender/nutriblas/food processor.
  • Add the almonds(and hazlenuts if you choose to use) and blend till crumble like. 
  • Add the pitted dates, melted chocolate, coconut oil and salt and blend til it becomes breadcrumb like. 
  • Firmly press the mixture into the cake shape and place in freezer. 
  • Rinse the cashews from the water and place into blender with the remaining ‘cashew mix’ ingredients, place in an empty container and place into freezer (ca 5 min) while making the strawberry mix. 


  • Have the strawberry mix ingredients in a blender and mix till even. 
  • Remove 1/3 into an empty container. 
  • Retrieve the cashew mix and add 1/2 of the cashew mix into the blender with 2/3 of the strawberry mix. 
  • Blend then pour on base layer, return to freezer. 
  • Blend the remaining cashew mix with the remaining strawberry mix. 
  • The purpose is to get one layer that has a brighter pink than the other. 
  • Pour over the cake and place in freezer for 5-8 hours. 


  • When the cheese cake has completed the hours in the freezer, you can make the frosting mix by having 1/3 of the coconut cream in a little sauce pan on LOW heat. 
  • Add dark chocolate and maple syrup and let fully cool before pouring over cake. You might consider leaving the cream in a fridge for 30min. 
  • Finally melt dark chocolate, pour over the cococnut cream layer and sprinkle toasted coconut over. 


  • Add strawberries and finally more chocolate chips. You can add different things like vegan meringues, energy balls, chocolate powder, etc. 
  • Return to freezer.
    Place in fridge for 1 hour or on kitchen bench for 30 min to let it defrost and become a super soft, creamy dream. 

 There’s no point in me describing the fairytale it is to endure into this cake, its also very hard to share with others. Its so simple to make, it just requires time, and all the effort to make it is entirely worth it.

See the other recipes I’ve posted here 

Enjoy D x 

PS, wanting to go vegan but don’t really know how to or what to expect? You can read about my experience here, hopefully it’ll give you some ideas. 

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