Free of refined sugar, grains, gluten, dairy, and eggs, it contains no tricky ingredients and really consists of only two components: a crust made from nuts and cocoa, and a creamy center made from…nuts and cocoa.  The entire recipe can be made in a high-speed blender and it’s kind of magical to see the way the ingredients transform into something that tastes so distinctly like German chocolate cheesecake.  I won’t deny that this is an incredibly rich cake, so make sure to be mindful of portion sizes!


  • Crust:
  • 1¾ cups raw almonds
  • ¼ cup raw cacao powder
  • ¾ cup Medjool dates, pitted
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • 2 tablespoon agave nectar
  • Filling:
  • 3 cups raw cashews
  • 1½ cups almond or soy milk
  • 1 cup agave nectar
  • 5 tablespoons raw cacao powder
  • 2 tablespoons pure vanilla extract
  • ¼ teaspoons salt
  • 3 tablespoons soy lecithin
  • 1¼ cups coconut butter or oil, melted

Ready in about 2 ½ hours
Makes 24 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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