Raw chocolate avocado cheesecake

So full of goodness, this chocolate avocado cheesecake is practically healthy!

Brought to you by Baking Mad


Ideal if you need to whip up a pud in double-quick time, this raw chocolate avocado cheesecake largely uses ingredients you already have if your fridge or store cupboard - winner! What's more, it's great for those with special dietary requirements too. It's gluten-free, egg-free, dairy-free and - if you opt to use maple syrup rather than honey - vegan! Take a look at the recipe from Baking Mad below.


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For the base:

  • 340 g hazelnuts (chopped, roasted)
  • 13 dates
  • 3 tbsp honey (or maple syrup if making vegan)
  • 2 tsp Cacao

For the chocolate layer:

  • 3 avocados (ripe)
  • 1 coconut milk (tin)
  • 9 tbsp cacao
  • 3 tbsp honey (or maple syrup if making vegan)
  • chopped hazelnuts


Before making the cheesecake, chill the coconut milk tin in the fridge to allow a cream layer to build on the top.
Pulse together the hazelnuts, pitted dates, honey and cacao in a food processor until they start to form a dough. 
Line a cake tin with greaseproof paper and press the dough down to form the base. Chill in the fridge whilst you make the topping.
Skim the cream top layer of the coconut milk and blitz together with the avocado flesh, cacao powder and honey in a food processor or high speed blender until it is smooth. You may have to scrape down the sides during this process to ensure that all of the ingredients are blended. Spoon out the mixture on top of the cheesecake base and smooth the top with a palette knife.
Place the cheesecake in the freezer for an hour to firm up before transferring to the fridge. Before serving, decorate with a sprinkling of hazelnuts. 

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