Raw vegan chocolate cheesecake


Inspired by raw choc lover Laura Coxeter on the River Cottage show many moons ago, this is one of the first healthy treats I ever cooked and it has since become a nutritonal household recipe. With good reason.

Avocado, coconut oil and raw cacao all come together in such simple, foolproof steps, to make a rich and sexy little cake that gets sighs of joy and moans of yumminess every time – big on taste and minimal on fuss.

Just as life should be.

You can freeze this, by the way, and serve it from the fridge. I did last week after serving it as a private supper club and it was perfect.

Serves up to 16 – it’s one rich baby!


150g pecans
150g almonds
1 tsp sea salt
200g pitted medjool dates


4 ripe avocados
150g coconut oil
1 vanilla pod
200g raw cacao
A pinch of sea salt
300g coconut blossom sugar or honey to taste, and more to sprinkle.

First blend the ingredients for the base in a food processor, pack into a round cake tin and place in the freezer to set while you make the chocolate mixture.

Blend the cacao and avocado flesh with the coconut oil – you may need to heat it gently in a bain marie first if you live in a cold place like we do here in London: the more liquid it is the creamier your cake will be.
Then add salt, vanilla and honey or a sweetener of your choice to taste. I like to use as little as possible as I quite like the presence of the avocado but you may wish to up the sweetness…

Pour on top of the base and place in the fridge or freezer to set until firm. Move to the fridge before serving and sprinkle with coconut blossom sugar, cinnamon, cacao nibs or whatever grabs you before cutting into slices and serving. Berries are a great addition if you have room.


  1. Moomin Mamoo

    What an amazing ‘cheesecake’. Incredibly rich but gorgeous. Definitely for high days and holy days as the ingredients are quite expensive but well worth it. Next time I may do it in a square tin and cut into tiny portions for petit fours. Am wondering if the avocado mix could take a drop of alcohol and made into truffles. My husband and son had no idea what was in it. Hysterical look on my husband’s face when I told him…after he’d praised it.

    • How wonderful 🙂 Did you try the truffles? They sound heavenly. I also recently posted a recipe for spiced truffles (with cacao butter and no avocado…) x

  2. Mark and Justine


  3. Lovely sounding recipe, but for strict Vegans (which is really all Vegans, by the definition of ‘Vegan’) honey is off the ingredients!

    • Hi Hilary,

      yes – I should include that maple syrup or agave could do just as well. I am not vegan myself but understand honey is not part of the lifestyle. If you use a plant-based alternative do let me know as I’d love to hear how it is 🙂 Xochi x

  4. This looks brilliant. I m wondering if my diabetic 5 yr old granddaughter could eat it if I replaced the sugar with stevia or similar. Do you know the nutrition data….my daughter has to count the carbs and proteins.?

    • I am afraid I don’t know the units for the nutritional information. Did you try it with Stevia? I’d love to know how it was… x

  5. I’ve just re-watched the episode with Laura’s fantastic looking mousse with base on the UK’s food channel and Googled until I found this. I’m no vegan but this recipe looks amazing and I can’t wait to try it. Like Hugh F-W I’ll never stop eating meat and using meat products but we have to eat far less of it (maybe none) and embrace full nose-to-tail eating if we do.

    I hope a meat eater’s comment on your site doesn’t offend.

    • It doesn’t at all as I myself am not vegan but very much intent on encouraging more plant-based eating. Yes, Laura is a goddess!

Leave a Comment

Your email address will not be published. Required fields are marked *