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Raw Baobab & Lemon Cheesecake

8 Serving(s)
4h 20m

All this heat has got us craving sweet, citrusy goodness! This Baobab & Lemon Cheesecake is the perfect dessert to impress friends and family at your next party. It's fully raw and vegan but totally decadent-tasting – not to mention absolutely stunning!

Serves 6-8


For the base:

1 cup ground almonds
1/3 cup unsweetened coconut flakes
1/2 cup medjool dates
2 tbsp maple syrup
2 1/2 tbsp coconut oil (melted)
zest of 1/2 lime
1/2 cup rice puffs

For the filling:

2 tbsp Aduna Baobab Powder
3 cups cashew nuts (soaked overnight then drained and rinsed)
1/4 cup almond milk
zest of 1 lemon
1 cup maple syrup
1 cup coconut oil (melted)
juice from 4-5 medium size lemons
1 fresh lemon, sliced (for decorating)
1-2 tbsp maple syrup


For the base:

In a food processor / blender combine ground almonds, coconut flakes, dates, maple syrup, 1 tbsp coconut oil and lime zest. Blend until the mixture becomes like a paste.

Add rice puffs and the rest of coconut oil to the mixture and mix well.

Press the mixture into a springform cake mould and place into the fridge.

For the filling:

Combine all the ingredients apart from the coconut oil in a food processor / blender and blend until smooth. Add coconut oil to the mixture and blend for another minute.

Remove the cake mould from the fridge. Slice 1 fresh lemon. Glaze all slices with maple syrup and stick them to the side of the cake ring. Pour the cheesecake mixture into the cake mould and place in the freezer to set for at least 4 hours.

Decorate with raspberries, blueberries, lemon zest and raw cacao nibs.


Recipe by Natalia

Ingredients list: