Raw Vegan Prune Cheesecake

First, a little bit about today's star of the show,


  • Contain antioxidants to help prevent damage from free radicals 
  • Help the body better absorb iron 
  • Great source of vitamin C
  • Help normalize blood sugar levels
  • Help prevent type 2 diabetes
  • Aide in digestion and intestinal protection
  • Help lower cholesterol levels

Prep Time: 20 mins

Freeze Time: Overnight or 2hrs ++

Serves 4-5 people

Dough / Base Ingredients

  • 4 mejdool dates
  •  1/4 cup coconut flakes
  • 1/4 cup chia seeds
  • 1/4 cup dried white mulberries 
  • 1 tbsp coconut oil
  • Pinch of sea salt

Prune Filling Ingredients

  • 2 cups prunes
  • 1 cup raw cashews (soaked overnight)
  • Few drops of lemon juice, 1 squeeze
  • 1 tsp vanilla 
  • 2 tbsp maple syrup
  • 3 tbsp coconut cream
  • 1/4 cup coconut water (if needed to help blend) 

Topping suggestions

  • Coconut flakes
  • Goji Berries
  • Dried white mulberries 


For the base,

  1. Combine all ingredients in a food processor and blend until you have a dough like consistency. This may take a little bit of time, seeing as the nuts are quite stubborn to grind. 
  2. Place/line parchment paper inside your mold of choice and lay the blended crust mixture down evenly
  3. Place the crust in the freezer while you work on your prune filling for about 10 mins

 For the prune filling,

  1. Soak raw cashews overnight in hot water to make it easier to blend the next day (or at least for 6hours)
  2. Combine all ingredients in your food processor and mix until the texture is smooth and creamy. This can take up to 5-7minutes to blend properly.
  3. Place the prune filling over your crust, spreading it evenly, and leave it in the freezer to sit for about 2 hours or keep in the fridge overnight.

Light & Fruity