Raw Chocolate Cheesecake-Natures Farmer Sea

Raw Chocolate Cheesecake

This one is for all the chocolate-ginger lovers out there... Our raw chocolate cheesecake is one of our most popular recipes, and this guy has the added zing of @naturesfarmersea Ginger Ninja Sea Moss Gel (potentially my favourite flavour from their superfood boosted Sea Moss gel range!)

Sea Moss Gel is a great source of plant based omega 3’s and protein, so it helps to keep you feeling fuelled and nourished, as well as containing anti-inflammatory and immune-boosting properties. Head to our blog to learn more about the many benefits of Nature’sFarmer Sea Sea Moss Gel and why we all need more of it in our diets.


  • 1/2 cup cashews
  • 1/2 cup oats
  • 1/2 cup desiccated coconut
  • 7 medjool dates
  • 1/2 tbsp coconut oil
  • 1 tbsp chia seeds
Chocolate ginger layer:
  • 1 1/2 cups cashews
  • 3/4 cup coconut cream or coconut yoghurt
  • 1/4 cup @naturesfarmersea Ginger Ninja Sea Moss Gel
  • 1/4 cup cacao powder
  • 2 tbsp melted cacao butter
  • 1/4 cup maple syrup
  • 1/4 cup filtered water
  • 2 tsp vanilla bean powder
  • 1/4 tsp Himalayan salt

How to make:

  1. Combine all ingredients for the base in a high power blender and blend until smooth.
  2. Press into the base of a greased and lined square spring form cake tin and set asidewhile you make thechocolate-ginger layer.
  3. Combine all ingredients in a high power blender, blend until smooth (this takes a fewminutes).
  4. Spoon on top of the base and place in freezer for 3-4 hours or overnight.
  5.  Allow to thaw before serving and drizzle with melted chocolate (optional).

Serves 10.

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