Chocolate & Raspberry Cultured Coconut Cheesecake


This is one of my go to guilt-free treats, when I'm feeling up for something sweet(ish), satisfying and refreshing. This is another one of my nourishing, probiotic rich, gut friendly cheesecake recipes....they're kind of becoming my speciality now! This little beauty is gluten, dairy, sugar, egg and grain free. It's incredibly anti-inflammatory and so gentle on the tummy. I make different versions of cultured cheesecake almost weekly and everyone I feed it to always ask for my recipe...I've had that many people ask for my secret recipes that I decided I just had to share it with you all. So here it is. I hope you love it as much as I do. 


  • 1 cup sunflower seeds (you can also use macadamias, almonds, brazil or hazelnuts)
  • 1-2 Tbsp coconut oil
  • Stevia to taste (or use raw honey, pure maple syrup) 
  • 1/2 cup shredded coconut
  • 1/2 - 1 Tbsp cacao powder
  • A pinch of salt
  • 1 tsp vanilla powder
  • A small dash of water if needed


  • 1 cup organic raspberries
  • 2.5 cups organic cashews
  • Coconut yoghurt
  • Coconut water kefir
  • Juice of 1-2 lemons
  • 1/4 cup coconut oil or brain octane oil
  • 1-2 tsp vanilla powder
  • Stevia to taste (or use raw honey or pure maple syrup)
  • Garnish with; Shredded coconut, cacao nibs or very dark chocolate, chopped, mint leaves and raspberries


1. Add the cashews to a clean glass jar and cover with a mixture of coconut yoghurt and coconut water kefir - just enough to cover the mix. Close the lid and allow this to ferment for 24 hours. 
2. Add the sunflower seeds to a quality food processor or thermomix and blitz until it resembles a fine almond meal/ flour, blitz as fine as you can get it, without it turning into a butter. 
3. Add the rest of the base ingredients into the sunflower seed mixture and blitz again. Taste the mixture and adjust the flavours if needed. 
4. Press the base mixture into a lined bread loaf tin evenly and place it in the freezer to set while you prepare the filling. 
5. Now strain the cashews from the liquid and set the liquid aside - don't throw this out as you will need it later on. 
6. Add the fermented cashews, 1/2 cup of the liquid that has been set aside, raspberries, vanilla, coconut oil, brain octane oil, lemon juice and  sweetener to taste to a high quality blender or thermomix. Blitz the mixture together for 1 minute. Scrape down the sides and re-blend. The mixture should be thick, creamy and completely smooth. 
7. Taste the mixture and adjust any of the flavours if needed. You can also blend in more the liquid that was set aside if needed. 
8. Pour the mixture on top of the base and place it in the freezer to set. 
9. When it is set, slice the cultured cheesecake up, top with your chosen garnishes and enjoy!