Raw Raspberry Cheesecakes with Cacao Nibs

In Dessert, Recipe by Jennifer

My daughter asked for my thoughts regarding a nice valentines gift for her to give on this upcoming Valentine’s Day. I told her store-bought gifts are OK but handmade valentines are the ones that are remembered and appreciated forever. Think about it…they really are. A special card, edible treat, picture with a hand decorated frame, or a hand crafted knick knack will be adored by the valentine on the receiving end.

If you haven’t come up with an idea for your valentine, here’s a healthy treat you can make for your sweetie. The ingredients are raw and unprocessed, a leap in quality over the packaged candies in the grocery store. I call it a cheesecake but there are no dairy ingredients in this recipe. The filling is actually made from a cashew cream base combined with coconut cream and  slightly sweetened. The texture and flavor is amazingly similar to a cream cheese cheesecake filling without giving you that weighed down, woozy feeling.

Coconut cream is coconut milk with less water. It is not sweetened. The saturated fat that coconut contains is lauric acid, which helps to increase your HDL’s (the good cholesterol).

Coconut oil is made up of mostly medium chain triglycerides (MCT)  which may help us with weight control by increasing our metabolic rate. It also has antibacterial properties. At room temperature coconut oil will be solid, but it doesn’t take much to liquefy it. Run it under warm water or heat over a low flame. In the summer you may even be able to pour some oil right off the surface of the jar.

Experiment with other fruits swirled in. Happy Valentines Day!


Raw Raspberry Cheesecakes with Cacao Nibs
Serves: 12
  • Crust:
  • 1 cup raw walnuts
  • 1 cup dates, pitted
  • Filling:
  • 1 ½ cups raw cashews, soaked in water 4 hours
  • ¼ cup lemon juice
  • ⅓ cup coconut oil, melted
  • ¾ cup coconut cream, or scoop the cream off the top of full fat coconut milk without shaking can
  • ½ cup honey
  • 2 tablespoons cacao nibs
  • ¼ cup raspberries (fresh or frozen)
  1. Crust: Place walnuts in food processor until the texture is like cornmeal. Add the dates and process until the mixture sticks together when pinched between your fingers.
  2. Filling: Place paper liners in a 12-cup muffin pan. Add a 2 tablespoons of crust mixture to each cup. Press into the bottom of cup.
  3. Blend drained cashews, lemon juice, coconut oil, coconut cream, and honey until smooth. Divide filling between all muffin cups.
  4. Swirl cacao nibs and raspberries into each cheesecake using a toothpick.
  5. Cover with plastic wrap and place in freezer 2 hours or until firm.