Raw Blueberry & Chocolate Coconut Cheesecake

Plenty of colour and nutrients- check. Raw, dairy-free and suitable for vegans – check. No wheat or added refined sugars – check. And packed with healthy fats – check. Sound too good to be true in a cheesecake? The answer is…well, this recipe is your answer, such a thing DOES exist! Using the brand new Choc Shot Coconut flavour, along with blueberries and coconut, this show-stopper dessert is ideal to wow friends and family now the weather is getting warmer. Simple to make and kept in the freezer until needed, this couldn’t be easier – or tasty enough to want to go for another slice!


For the base –

  • 1 cup walnut pieces
  • 1 cup unsweetened dessicated coconut
  • 2 tbsp cacao powder (I used Kaizen Living)
  • 2 tbsp coconut oil (I used Lucy Bee)
  • 1-2 tbsp Coconut Choc Shot

Put the coconut and walnuts in a high power blender and whizz up until you have a crumbly mixture. Add the cacao powder and whizz again. Gently melt the coconut oil in a pan with the Choc Shot, then leave for 5 minutes. Stir the nut mixture into the pan and mix well until slightly sticky and thoroughly combined, then press into a loose-bottomed cake tin. Freeze.


For the filling –

  • 2 cups cashew nuts, soaked in water overnight – to soften
  • ½ can coconut milk
  • 2 tbsp coconut oil, melted
  • 1 cup blueberries (I used frozen ones but thawed)
  • 4 tbsp Sweet Freedom
  • 2 tsp natural vanilla extract
  • 1 tbsp acai berry powder (optional – it adds a more intense purple colour to the mixture, I used Kaizen Living)

While your base is in the freezer, make the filling. Simply drain your cashews, then add to high power blender with the remaining ingredients. Blitz up for a few minutes (it might take a few stop and starts!) until you have a smooth, creamy and vibrant purple colour mixture. Spread this on top of your base and return to the freezer for at least 4 hours.


To decorate –

  • Coconut Choc Shot
  • A few fresh blueberries
  • Unsweetened dessicated coconut

When you’re ready to serve the cheesecake, remove from freezer about 15-20 minutes beforehand. Use a sharp knife to go around the edges, and carefully release the dessert from the tin. Grab your Coconut Choc Shot bottle and squeeze over, creating a zigzag pattern across, then top with blueberries and sprinkle with dessicated coconut. Now slice and enjoy!


Store leftovers in a container either in the fridge or freezer.


Keen to try the new Choc Shot flavour yourself? Here’s where you can find it, plus make sure you keep up to date with the Sweet Freedom brand over on Facebook, Twitter and Instagram. You won’t look back when it comes to searching for a guilt-free way of consuming and using chocolate in your baking!