To say I love  chocolate  is a complete understatement, years ago I used to eat so much of it that I was actually concerned for my health. Then I discovered cacao (chocolate in it’s raw form) and the rest is history. One day last year I was at the Limerick Milk Market with my friend Margaret and we bought a slice of raw nutella cheesecake, we devoured it and couldn’t believe how amazing it tasted. For me it was love at first sight and I went on a mission to make it myself. So I scoured the internet looking at recipes and I basically combined a couple of recipes and this is what I came up with. I’ve kept everything raw, on the original recipe the hazelnuts were roasted (which you can do if you wish), but I decided to keep them in their raw state, as roasting nuts and seeds at a high heat can damage their precious oils.


  • 155g almonds
  • 145g roasted hazelnuts
  • 10 Dates (pitted)
  • 60g cacao powder
  • 45g coconut oil, melted


  • 400g cashews (soaked overnight)
  • 50g cocoa powder
  • 85g hazelnut butter (store bought or homemade)
  • 85ml maple syrup
  • 85ml full fat coconut milk
  • 110g melted coconut oil, melted
  • 1 tsp vanilla extract ( I used 2 because I LOVE vanilla)
  • a pinch of fine sea salt


  • 70g coconut oil, melted
  • 1 teaspoon vanilla
  • 60ml maple syrup
  • 25g cocoa powder


  • To make the crust: in the food processor place all the ingredients and blend at high speed until a crumbly and sticky texture forms. Press the mix with your fingers in a round spring form cake tin or silicone cake mould . Make sure you spread it evenly. Let it sit in the freezer until the filling is ready.
  • To make the filling: use your food processor and blend the cashews, maple syrup, coconut milk, vanilla extract and salt. This will take a while, between 5 and 10 minutes before you notice the nuts becoming a smooth texture, just give your processor some time. You might want to scrape down the sides of the bowl from time to time. Once the mix is smooth, add the hazelnut butter, melted coconut oil and cocoa powder and blend until fully incorporated.
  • Spread the filling over the top of the crust.
  • To make the topping: mix the topping ingredients together, they will form a thickish chocolate sauce, pour over the cheesecake and place in the freezer for 3 hours.
  • Once taking out of the freezer you can store it in the fridge for 2 days, if it lasts that long 🙂


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