Mrs P’s Raw Cheatcakes

June seems to be a month of some of my most special friends birthday’s, so needless to say there are a lot of gatherings and get togethers going on. I try to steer as far away from gluten, dairy and refined sugar as I can as not only does it make me feel horrendous (think worst hangover ever – but without drinking the alcohol!) but it leaves me chasing my blood sugar tail for days after.

However, what I am not is a party pooper and I am always up for making something delicious for everyone to share and indulge in. For my birthday last month I made a devilishly delicious Paleo chocolate cake which went down incredibly well. There were a lot of oohh’s, mmm’s and “are you sure this has NO dairy or gluten or white sugar in it?”…. oh and then the cake was gone, demolished! So, as the summer is virtually here I wanted to try some lighter raw desserts to take around to some of the upcoming birthday gatherings.  I have called these “cheatcakes” as they have the same consistency and taste satisfaction as a delicious cheesecake but with no sugar (refined), dairy, gluten or additives. These are completely my own made up experiments but they all worked perfectly. I made 2 mini deserts of each, so if you are wanting to make one large dish I suggest you tripple the recipe.


What you need:

(to make 6 cupcake sized bases)

1 cupcake mould tray, greased (with coconut oil)

For the base:

*1 cup almonds (whole)
*1 cup dates (dried and pitted)
*1 cup walnuts
*1/2 cup desiccated coconut


  • Place all ingredients in to a blender and blitz for 2-3 minutes until base ingredients are sticky and bind together easily
  • Press in to cupcake moulds and place in to freezer for 1 hr and then fridge for the remaining time

Raw chocolate cheatcake:

*1 avocado
* 1 tsp honey
*1 large teaspoon cashew nut butter
*1.5 tsp raw cacao


  • Into a blender place all your ingredients and blitz
  • Make sure all the avocado has blended well
  • With a metal spoon scoop out ingredients and press on to the base
  • Refrigerate for at least 2 hrs before serving
  • Decorate with blueberries/ desiccated coconut / raspberries / cherries /nuts etc

Raw raspberry cheatcake:

*1 handful raspberries
*1 tsp honey
*1 tsp cashew nut butter
*1.5 tsp coconut oil


  • Into a blender place all your ingredients and blitz until fully mixed
  • With a metal spoon put straight on to the nut base
  • This might seem quite runny but it will set well because of the coconut oil
  • Refrigerate for at least 2 hrs before serving
  • Decorate with blueberries/ raspberries / cacao nibs / cherries / nuts / dessicated coconut etc

Coconut and cherry cheatcake:

*2 tsp coconut oil
*1 tsp raw honey
*3 tsp desiccated coconut
* 5 cherries – halved and de-stoned


  • Into a blender place the honey, coconut and coconut oil and blitz until fully mixed
  • Add in the cherries and mix
  • Refridgerate for at least 2 hrs before serving
  • Decorate with cacao nibs / grated cacao

How to make your own cashew nut butter! ( I will do a longer post on this soon but here’s the simple steps for now)

  • Place a 200g bag of cashew nuts in to a blender on high-speed for 6-7 minutes
  • The nuts will be broken down to begin with, they will then start to release their oils after about 3 minutes, turning to a thick buttery substance
  • You must persevere as the substance will change state a number of times before it turns to butter
  • Do allow your food processor a break every 3 – 4 minutes as it will get HOT
  • Keep scooping up the sides and keep going
  • Until eventually the nuts have turned to butter
  • Press in to a bowl and pop in the fridge / cupboard, it will last for a very long time if properly sealed!

  Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Vegetarian, Vegan, Paleo



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