Chocolate 'Cheesecake'

This is my favourite 'go to' recipe when I want to make us a little treat.  It is simple to make and is great for using up left over coconut flesh if you drink fresh coconut water (which if you don't you really MUST try).  

It tastes divine and once made, you can store it in the fridge for ages!

Trina's Tip:  

If you don't already drink, or haven't tried, fresh coconut water, then now is the time!  Full of electrolytes to hydrate you and make you feel fabulous, coconut water is quite simply the most refreshing and delicious drink you will ever come across!  Kids love it too because it has such a great novelty factor.  Chop the top of your coconut using a sharp knife, then pop in a straw and drink! You can then either scoop out the flesh and eat it straight away or keep it to make this delicious cake.



1 cup (90g) oats

1 cup (175g) pitted dates


1 cup (175g) pitted dates

2 cups (290g) raw cashews

2 cups (160g) fresh young coconut flesh

1 cup (236ml) coconut water*

1 cup (236ml) melted coconut oil

1/4 cup (85g) agave, maple or honey

1/3 cup (40g) cacao powder

1 tsp vanilla extract

1 tsp chilli powder


 1 tbs (20g) agave, maple or honey

1 tbs (7g) cacao powder

2 tbs (30ml) melted coconut oil or cacao butter

Chilli powder

Pinch of salt


Blend all ingredients together then press into a cake pan.  Refrigerate.


Blend all ingredients until smooth. Pour onto crust and refrigerate for 48 hours.


Mix all ingredients together and pour on top!

Recipe from 'Rawsome Vegan Baking'

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