Raw Vegan Black Forest Cheesecake



  • 100g dates, pitted and soaked
  • 60g cashew nuts
  • 50g Harraway’s Rolled Oats
  • 50g desiccated coconuts
  • 50g coconut oil
  • 10g cocoa
  • ¼ tsp salt

Black Forest Filling

  • 135g Killinchy Gold Chocolate Hokey Pokey Oat Frozen Dessert, softened
  • 130g cherries, pitted (can be fresh, frozen or canned)
  • 100g cashew nuts, soaked for at least 4 hours or overnight
  • 100g date, pitted and soaked
  • 85g coconut cream
  • 30g coconut oil, melted
  • 12g cocoa powder


  • Berries, we used cherries, blueberries, boysenberries and raspberries
  • Vegan chocolate, optional



  • Soak cashews.
  • Grease a loaf tin with coconut oil and line with baking paper.
  • Set aside.


  • Add all base ingredients to a food processor, blend until everything is combined and uniform.
  • Add mixture to the tin and press down firmly.
  • Freeze the base until harden, around 1-2 hours

Black forest filling:

  • Place all filling ingredients in a blender and blend smooth and uniform.

Putting it together:

  • Pour filling into the base and freeze overnight to set.
  • After freezing, defrost for 5 minutes at room temperature and carefully remove cake from tin.
  • Garnish with toppings and serve immediately.
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