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  • 1 cup mixed nuts (hazelnuts, walnuts, almonds and cashews. All are optional)
  • 1 cup desiccated coconut
  • 1 cup pitted dates
  • 1.5 chilled bars Raw Halo Dark + Lemon and Pink Himalayan Salt Bar
  • The zest of 1 lemon


  • 1 and 1/2 cups soaked and activated cashew nuts
  • 1/4 cup fresh lemon juice
  • The zest of 1 lemon
  • 1/4 cup melted cacao butter
  • 1/4 cup maple syrup
1/2 teaspoon sea salt
  • 400ml coconut milk

Topping (Optional)

  • Raw Halo chocolate drizzle!

The dinner party essential… this rich and indulgent lemon and cacao cheesecake is a must have for impressing your guests. The blend of mixed nuts, dates and dark chocolate provide a sweet and crunchy base, whilst the soaked cashew nuts, coconut milk, cacao butter and zesty lemon ensure your cheesecake layer is full of flavour and extra creamy. For an extra chocolate hit, drizzle a bar of melted Raw Halo on top and chill in the fridge for a further 15 minutes.


  1. Begin by soaking the cashew nuts for the base for roughly 4 hours, or overnight. This will activate the nuts and aid digestion.
  2. Add the mixed nuts and desiccated coconut to a food processor and mix until you have a dry sandy texture. Add in the pitted dates, lemon zest and shave the chocolate in to the food processor. Mix again until combined.
  3. Line your cheesecake tin with clingfilm and add the base mixture. Smooth with your hands into the corners to achieve an even layer and refrigerate.
  4. To make the cheesecake filling, begin by slowly melting the cacao butter on a low heat in a bain marie.
  5. Add the cashew nuts, lemon juice, lemon zest, maple syrup and salt to the food processor and mix.
  6. Once combined, add in the melted cacao butter and coconut milk and mix until you have a creamy texture.
  7. Take the chilled base out of the fridge and pour over the cheesecake filling. Smooth out with a spatular until there is an even covering.
  8. Freeze for around 4 hours before serving and then store in the fridge.

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