Raw cookie dough cheesecake slice recipe to make Mum’s day

There’s nothing like a homemade gift. Even something super basic feels more meaningful if you’ve made it.

In a world so busy that scheduling a coffee date requires more organisation than a UN Convention, the fact that someone took time out of their day to make something for you is pretty special.

And there’s nobody more special in your life than your mum. So instead of panic ordering something online the night before, why not head to the kitchen and make her this divine cheesecake slice. she’ll thank you and you’ll thank us.

Raw Cookie Dough Cheesecake Slice

Serves 10


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 Pic’s 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


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

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

3. Transfer to a mixing bowl and stir through chocolate.

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

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

This recipe is brought to you by Coconut & Bliss and Healthy Luxe for Pic’s Peanut Butter.

While we’re on the topic, the sugar-free chocolate sorbet is better than ice-cream and your 3-day gut meal plan to help you reset after a big weekend.

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