Raw Chocolate + Raspberry Vegan Cheesecake

There’s always room for chocolate, right? I’m not a massive sweet-tooth but I love the recipes in our Desserts eBook (available through The Juicy Life Program and The Juicy Circle) because they’re not too sweet and also because they come with some extra nutritional goodness too.

With all of us at home more at the moment and cooking more, this one is a treat to try. You’ll need some Juice Plus+ Chocolate Complete to make it (a plant-based protein and super food powder) which you can order here. I love it for use in raw treats, smoothies and also as a shake.



2 cups pecans

1 scoop Juice Plus+ Chocolate Complete

1/4 cup rice malt syrup

2 tbsp coconut oil, melted

pinch pink salt


2 1/2 cups raw cashews

1 scoop Juice Plus+ Chocolate Complete

1/2 cup rice malt syrup

1/4 cup coconut oil

2-4 tbsp coconut milk (or plant milk of choice)

pinch of pink salt

1/2 cup frozen raspberries



For the base:

  • Line the base of a round spring-form cake pan with baking paper and set aside.
  • Blend the pecans in a food processor until chunky crumbs form.
  • Add the remaining base ingredients and process until just combined. Transfer the mixture into prepared pan and press into the base to cover evenly. Place in the freezer to set.

For the filling:

  • Process the cashews until fine crumbs form. Add all the remaining filling ingredients except the milk and the raspberries.
  • Process the mixture until it becomes smooth and creamy. Add milk as necessary to help smooth out the mixture.
  • Once smooth, fold through the raspberries with a spatula or spoon, then pour filling over the base.
  • Refrigerate for at least 2-3 hours or until set before slicing and serving.