• Prepare time: 5 minutes
  • Cooking time: 15 minutes
  • Ready in: 20 minutes

Have you ever think to make the healthy dessert? The chocolate almond cheesecake is the answer. It only needs three main ingredients, coconut sugar, cocoa nibs and raw almonds. It’s so soft, sweet and crunchy. If you don’t like cocoa nibs, you can replace it with chocolate chips, so don’t worry the taste will always be awesome. This dessert can accompany you when dining at home. So, let’s go to your kitchen and make it.

How to Make Raw Chocolate Almond Cheesecake

This dessert is super easy to make. Just prepare the ingredients and spend 20 minutes only. Creamy and full of chocolate flavour and almond, you will get the perfect taste. Don’t worry about the question, how to make it? Here, the steps for you.


For filling

  • 2 cups of whole raw cashews (about 10 oz)
  • ¼ cup of lemon juice
  • ½ cup of raw avage nectar (you can replace with 120ml maple syrup)
  • ¼ cup of almonds, sliced
  • 1 tbsp of vanilla extract
  • ¼ tsp of sea salt
  • 1 cup of water
  • 6 oz or ½ cup of almond butter (you can use Rawmio Chocolate product)

Chocolate Crust

  • 3 cups of almonds, sliced
  • 3 tbsp of raw cacao
  • four ¼ tbsp of raw agave nectar
  • Sea salt, pinch finely


1To make a chocolate crust. Prepare the food processor, add almonds and cocoa into it and crumbs finely. Add agave and crumbs more until mixed and hold the texture. Take the square pan size 8×8, then spray nonstick spray evenly and wrap with plastic. Make sure that the plastic is not moving. Place the mixture into a pan and press it in each corner and sides evenly.

2To make a filling. Take the blender and put the cashews, and filling ingredients except for the almond butter and chocolate. Blend them until creamy and smooth for about 1-2 minute. After that, pour into the square pan over the crust. In a small bowl, mix the chocolate almond butter and water until soft to make a swirl.

3Drop the mixture over the cheesecake and pull using the knife to get the swirl. If you needed, add cocoa nibs, almond, or chocolate chips on top, allow the cheesecake to rest before removing the plastic wrap for about 10-15 minutes. Your raw chocolate almond cheesecake is ready to enjoy. Slice, serve and store in a freezer.

The creamy, rich, and dairy-free is done! Note for making: if you haven’t the blender with high powered, swamp the cashews for 5 hours at room temperature. Drain and rinse and continue the recipe.