Pairing Wattleseed with a coffee, cashew and date based cake makes the perfect combination which your stomach will love you for! This Raw Cheesecake is gluten free and dairy free making for a delicious, whole foods treat full of protein and healthy fats.

  1. Place all base ingredients in a food processor and pulse until the mixture resembles a crumble like texture and sticks together.
  2. Press into a lined spring board tin and place in the freezer.
  3. Whilst waiting for the Base to freeze, place all filling 1. ingredients in a food processor and blend until smooth and creamy.
  4. Remove tin from freezer and pour half the filling mixture on top of the base and place back in the freezer to set for around half an hour.
  5. Add the remaining filling 2 Ingredients to your leftover filling 1, mix well.
  6. Add to the top of your cake once chilled to prevent layers from mixing into each other.
  7. Freeze for at least 2 hours before serving.
  8. Top with your choice of nuts, shredded coconuts or a sprinkle of Cacao.
Recipe adapted from Loving Earths Raw Cheesecake Recipe.

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