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Chocolate, Pistachio & Lime Vegan Cheesecake

Chocolate, Pistachio & Lime Vegan Cheesecake

Eager to impress friends and family but don't want to overload them with sugar? We have just the answer! Aduna Feel Good Triber Mhairi has created this incredibly decadent vegan cheesecake using our favourite super ingredients Baobab & Moringa. Chocolate, pistachio and lime are a match made in heaven. 

Serves 12


For the base:
125g pistachio nuts 
125g almonds 
300g Medjool dates (pitted)

For the topping:
1 tbsp Aduna Baobab Powder
1 tbsp Aduna Moringa Powder
250g cashews (soaked overnight, then drained and rinsed)
200ml water
5 avocados
1 vanilla pod or 1 tsp vanilla extract
6 tbsp agave nectar
1/2 tsp pink salt
2-3 limes (zest and juice)
6 tbsp coconut oil
4-6 tbsp cacao powder (to taste)
1 tbsp cacao butter (or an extra tbsp coconut oil)
125g pistachio nuts


For the base:
Add the pistachios and almonds to a food processor and coarsely chopped. Add the pitted dates and blend again until the mixture starts to come together.

Lightly grease a 24cm cake tin with coconut oil and press the base evenly into the tin. Place in the fridge while you prepare the topping.

For the topping: 
Add all the ingredients, except the cacao, moringa and pistachios to a blender and blend until very smooth. Remove half the mix and whisk in the cacao powder (add a little more agave if it is too bitter for you).

Remove the base from the fridge and spread the chocolate topping on top. Place in the freezer for 15 minutes to set. 

Blend the moringa and half of the pistachios to the remaining mixture and blend well. Pour over the top of the chocolate filling. 

Sprinkle the remaining pistachios over the top then refrigerate for at least an hour to set. 


Recipe by Love Health Love Self