Raw vegan cheesecakes, for the most part, are probably your worst nightmare if you have a nut allergy. As standard there are usually at least two types of nuts in the cakes - one for the base and one for the filling - so they won't exactly be your go-to dessert.

But one of my best friends is allergic to nuts and I didn't want her to feel left out. So a few days ago when we decided to have a sleepover the challenge was set - because the only way to sleepover right is with One Tree Hill re-runs and an epic bowl of dessert.

When I went to Bali last year I tried two different raw cheesecakes that were out of this world incredible; both were coconut mocha. So rather than using the traditional cashew nuts to create the creamy base I decided to trail coconut (a seed) instead. I was worried that this might not feel so decadent, or that it might not hold as well as the cashew nuts, but it worked really well. And regardless of whether to not your are allergic to nuts I am convinced you will love it. Give it a go.



  • 1 cup oats (gluten-free if required)

  • 1 cup medjool dates (soaked for 10 mins in boiling water)

  • ½ cup desiccated coconut


  • 1 pack of creamed coconut (200g) (left in fridge overnight to solidify)

  • 3 tbsp pure maple syrup/ raw honey

  • 2 tsp of vanilla extract

  • ¼ cup oats

  • 1/2 cup water

  • 1 tbsp cacao powder

  • 1/2 – 1 tsp coffee powder (depending how strong you would like the coffee flavour)

Method: {serves 8-10}

  • Grease a small-medium sized spring bottom cake tin with coconut oil.

  • Place all the base ingredients into a blender and blend until a combined, sticky mixture is formed. (This may take around 5-10 minutes. Add a splash of water if struggling to combine).

  • Press this sticky base evenly into the bottom of the tin.

  • Rinse the blender then place in all the ‘filling’ ingredients, aside from the cacao and coffee powder. Blend until a smooth, creamy mixture is formed, adding slightly more water if needed (it should be almost the consistency of thick cream).

  • Pour half of this mix evenly on top of the base, then place onto a flat surface in the freezer so it begins to set.

  • Add the cacao and coffee powder to the remaining filling mixture and blend again until combined (you may want to add an extra tsp of vanilla here or a tbsp. of water to taste to ensure a sweet, creamy mocha flavour and texture).

  • Take the tin from the freezer and top with the remaining filling – ensuring an even top.

  • Pop back into the freezer and leave for 3-4 hours to set.

  • Remove from the freezer, allow to melt slightly, slice and serve!

You may want to leave the cheesecake to defrost slightly for about half an hour before you serve and eat it. The cheesecake slices can be stored in containers in the freezer for a couple of weeks (in the unlikely event that you actually have any left…)