350g of almonds and/or walnuts, ground

200g of dates, chopped

100g agave nectar or mapel syrup

1-2 tsp. vanilla extract

Pinch of Himalayan or sea-salt

Optional: 50g desiccated coconut


Cheesecake Layer:

300g cashews, soaked in filtered water for at least 2hrs

1 small fresh pineapple, peeled and chopped

2 inch of fresh ginger, peeled

100g agave nectar or mapel syrup

100g coconut oil, melted

1-2 tsp. vanilla extract



  1. Place all base ingredients into the food processor and mix well.
  2. Tip mixture into cake tin (I use a spring-form tin so it’s easy to remove from the tin afterwards).
  3. Push mixture down into the base really well and set aside.
  4. Place all the cheesecake layer ingredients into a food processor and blend well.
  5. Pour mixture on top of the base in the cake tin and smooth out.
  6. Place in the freezer for at least 2-3 hours.
  7. Remove the cake from the freezer an hour before you wish to eat it and pop it out of the tin.
  8. Add the fresh fruit, like oranges and pineapple if you would like, but it’s amazing without anyway.
  9. This cake freezes really well and can be eaten almost directly from the freezer like ice-cream cake!
  10. Enjoy!


For more healthy recipes…

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