Raw Cookie Dough Cheesecake Slice Recipe

This no-bake recipe is easy to make and a crowd pleaser.


Brownie Base

1/2 cup hazelnuts

1/3 cup buckinis 

1/3 cup desiccated coconut 

3 tbsp cacao powder

2 tbsp coconut nectar

1 tbsp coconut oil

Cookie Dough Filling

1 cup raw cashews (soaked for 3-6 hours)

1/2 cup coconut yoghurt

1/2 cup medjool dates 

2 tbsp almond butter

1 tbsp mesquite powder

1 tbsp hulled tahini

1 tbsp coconut oil 

1/3 cup filtered water

1/4 tsp Himalayan salt


80 grams raw chocolate, roughly chopped 


Combine all ingredients for the base in a high power blender and blend until smooth. Press into the base of greased and lined square spring form cake tins (16cm x 16cm) and set aside while you make the cookie dough filling.

Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes).

Transfer to a mixing bowl and stir through chocolate. 

Spoon on top of the base and place in the freezer for 4-5 hours or overnight to set.

Allow to thaw before serving and drizzle with additional raw chocolate (optional). 

This recipe was created by Hannah Singleton of Healthy Luxe and Sophie Fisher of Coconut and Bliss for Pic’s Peanut Butter.

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