I love the raw chocolate cakes from Mr Prempy and The Hardihood, but it’s quite hard to justify the price apart from for very special occasions. Whilst not as ornate as The Hardihood, this is a relatively easy, cheap and totally delicious raw cake – completely vegan, raw and refined sugar free. You can play around with the ingredients as you see fit; I always do. Forgive me using American cups rather than English grams, I bought a set of cups a while ago after many years of dismissing – they’re actually much easier to use than scales, and worth picking up a set. It’s packed with healthy fats, flavonoids, minerals and antioxidants… and calories of course, so try not to eat the whole cake!



1 cup of mixed nuts (I used almonds, hazelnuts and brazil nuts)
1 tablespoon of raw cacao powder
1 teaspoon vanilla essence
Pinch of sea salt
1 tablespoon date nectar (or agave, or honey for a non-vegan option)
1 teaspoon of coconut butter


1.5 cups of cashews and 8 pitted dates – soaked in water for an hour or so
1 ripe avocado
2 tablespoons raw cacao
1 tablespoon coconut butter
1 cup of almond milk
Juice of half a lemon
1 teaspoon ground cinnamon
Pinch of sea salt
Raw cacao nibs and pan toasted unsweetened coconut flakes – to garnish


Line a sprung cake tin with baking parchment and grease with a little coconut butter.
Blitz the nuts in a high powered blender (I used my nutribullet) until coarse. Add the remainder of the base ingredients and blend for a few more seconds. Shake/bash to mix it up, then blitz again.
Put the blended mixture into a bowl and bring together using the warmth of your hands to make it into a ball, then spread this out using your fingertips across the base of the cake tin until even. Pop into the freezer to harden.
Using the same blender (no need to clean!) add the drained cashews and dates, plus the remainder of the cheesecake ingredients and blitz. With a nutribullet you’ll need to shake/bash it, and then mix around with a spatula between blending to ensure you get a nice, smooth, even filling. It’s a bit fiddly but it should get there in the end. If it’s really clumping add a bit more liquid to help it along.
Spread the filling onto the base and smooth down with a spatula. Sprinkle with some cacao nibs and leave in the freezer for an hour or so to set, then put in the fridge.
I served with some toasted coconut flakes and date nectar, but some sort of raspberry coulis and fresh raspberries wouldn’t have gone amiss!

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