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Raw White Chocolate Strawberry Cheesecake

Raw White Chocolate Strawberry Cheesecake

A dreamy, classic raw cheesecake made with cacao butter for a taste of white chocolate, topped with a fruity strawberry glaze. Perfect for summer celebrations, and tastes just as good as a decadent breakfast as an afternoon treat or dessert.



1 cup cashews

1 cup coconut flakes

10 pitted medjool dates

pinch of sea salt

White-chocolate “cheesecake” layer:

2 cups cashews (soaked)

1/3 cup melted cacao butter

2 tbsp coconut oil (melted, measured before melting)

1/2 cup agave sirup

2 tbsp lemon juice

1/2 tsp vanilla powder

pinch of sea salt

Strawberry jam-layer:

1 cup defrosted strawberries

1 tbsp melted coconut oil

1 tbsp agave sirup


1. To make the crust, simply process cashews and coconut in a food processor until a fine flour. Add in dates and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.

2. For the vanilla layer, blend all ingredients until completely smooth in a high speed blender. Spread over the crust and freeze until solid (2-4 hours or so).

3. For the strawberry glaze, simply blend all ingredients until smooth in the blender. Spread over the vanilla layer and set away in the freezer to set.

4. Let the cake freeze for at least one more hour before serving. The cake can be served frozen, or you can let it defrost for a few hours on the kitchen benk (or overnight in the fridge). Decorate with fresh strawberries or flowers or whatever else you have on hand.

Classic Raw Vanilla Cheesecake

Classic Raw Vanilla Cheesecake

Healing hazelnut elixir with ayurvedic herbs

Healing hazelnut elixir with ayurvedic herbs