100g Qnola (Origina, cacao and ginger work amazingly)

5 Tablespoons Raw Nut Butter (I like Almond or BrazilNut)

80g Walnuts

5 Medjool Dates

20g Pistachio Nuts

A Handful Almonds

20g Quinoa Flakes

3 Tablespoons Hemp Seeds

2 Tablespoons Cacao Nibs

4 Tablespoons Coconut oil

2 Tablespoons Agave or coconut nectar







Place the qnola, nut butter, walnuts, pistachio nuts, almonds, quinoa flakes, hemp seeds and cacao nibs into a blender or food processor and blend on the highest speed until a flour constancy begins to form. Now add the coconut oil along with the dates (roughly chopped), agave, salt, vanilla, cinnamon and maca, and blend again. Add a little water or extra melted coconut oil to help the mixture blend. For a crunchier base the mixture doesn't have to be completely smooth.

Pour and scrape into a cheesecake tin with a removable base that has been spread with coconut oil to prevent sticking. Spread the mixture evenly along the bottom and and press down with the back of a spoon or spatula to ensure it is compact. Place in the freezer for at least 20 minutes, whilst you prepare your filling of choice.


I like making a refreshing lime, mint, ginger and avocado filling. Simply blend the juice of two limes, 1 inch fresh ginger, 3 ripe avocados, 1/3 cup cashews (preferably soaked), 1/2 cup coconut oil, 2 tablespoons agave nectar and super foods of choice, until completely smooth. Pour onto your base and set in the freezer for at least 1 hour. Remove only when ready to serve and top with berries.

Blend 1 cup coconut oil or cacao butter, 1 cup cashew nuts (soaked), 200g raw cacao powder, 1/4 cup raw agave or coconut nectar, 1 tablespoon cinnamon, 1 teaspoon maca, pinch of himalayan pink salt, 1 teaspoon spirulina and 1 ripe avocado until smooth. Add more cinnamon, sweetener or super foods to taste, pour onto the base and set in the freezer for at least one hour.

+ Add a teaspoon espresso powder or a shot of espresso for a rich, mocha variation.

Blend 2 cups frozen blueberries, 1/2 cup frozen strawberries, 1/2 frozen banana, 1 ripe avocado, 1 cup melted coconut oil, 1 teaspoon maca powder, 1 cup soaked cashews, 100g cacao butter and 1 teaspoon vanilla extract until smooth. Pour over your base and set in the freezer for at least one hour.

A similar recipe to this can be found on my blog. I love this flavour and also experiment with it. Blend 1 cup soaked cashews, 1/2 ripe avocado, 1 tablespoon agave, 1-2 teaspoons rosewater extract, 1 teaspoon vanilla extract, 100g coconut oil, 80g cacao butter, 3 tablespoons solid coconut milk, the juice of 2 lemons and the zest of one lemon until smooth. Pour over the base and set in the freezer for at least one hour.

I like to use this recipe for middle layers of my cheesecakes. That makes it sound like i make these all the time, which is not the case. I recently made one with a coconut layer topped with a cacao layer, and adding this coconut layer really increases the creaminess of the cheesecake. Blend 1/2 tin coconut milk, vanilla extract, 100g raw cashew nuts, 1 bar creamed coconut, 1 teaspoon maca powder and 1 tablespoon raw agave until smooth. Pour over the base and set in the freezer for at least an hour. Use as the main filling or as a semi-filling, with another flavour on top.




Recipe by Danielle Copperman.