Raw Vegan Gingerbread Cheesecake

November 18, 2019

Raw Vegan Gingerbread Cheesecake

‘Tis the season to be baking! Holiday parties are nearly upon us. What do you bring? 
Holidays can be a time of indulgence but that doesn’t mean sacrificing our health in the process.
This cheesecake recipe is a winner all around. No nasty ingredients, looks and tastes delicious. 

Have a try of this one and let us know what you think! 

Raw Vegan Gingerbread Cheesecake

Author: www.tuulia.co




2 cups walnuts (or pecan nuts and/or almonds)
2 teaspoons ceylon cinnamon
a pinch of sea salt
6-8 fresh dates, pitted


2 cups / 225g cashew nuts (soaked overnight)
1 (400ml / 14oz) can full-fat coconut milk (refrigerated overnight)
1/2 cup extra virgin coconut oil
3-5 tablespoons organic honey (or coconut syrup or maple syrup)
2 teaspoons ceylon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground clove


about 50g raw chocolate (or dark chocolate)
dried coconut flakes
raw cacao nibs
fresh berries (I used cranberries



1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.

2. Start by preparing the crust. Add walnuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.

3. Rinse the blender. Melt the coconut oil in a small saucepan on low heat until liquid. Drain and rinse the soaked cashews and add them into the blender. Open the coconut milk can and scoop out the white thick cream into the blender (don’t throw away the water left in the can). Add coconut oil, honey and spices and blend until smooth. If needed, add a bit of the coconut water left in the can to ease out the blending. Taste, and add sweetener or spices, if desired.

4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.

5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Melt the raw chocolate in a small saucepan on low heat and once it’s melted, pour the chocolate on top of the cake. Top with pecans, coconut flakes, raw cacao nibs and fresh berries and let thaw for about 15 minutes until cutting the cake.

6. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.

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