Dairy-Free, Food Photography, Gluten Free, Guest Chef, Recipes, Vegan, Vegetarian
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Dairy-Free Chocolate Cheesecake!

After several days on the road scouting for a film location, Shannon sends me a text “shall I make us some dairy-free cheesecake?”….”OK” I hastily replied!

My favourite desert EVER, is cheesecake! But because most are made from dairy (cream cheese), I haven’t been eating it… yeah, its been real tough! Sure I could cheat, its not like I’m allergic to dairy.  No, it’s because our body doesn’t need dairy nor do I think cows should go through inhumane conditions for us…. and I’m not going to cheat on my own ethics!

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This recipe is raw, its dairy and gluten free, its delicious and if you eliminate the honey it’ll be sugar free too!  Stick to Green & Blacks chocolate for this recipe, its so devilishly healthy compared to other sugar loaded brands!

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Use nuts, coconut and lemon zest for the base. Get rid of the traditional biscuit base!!

Its pretty easy to make… from where I was standing anyway.  It takes about 45 mins to prep and then an hour standing by the fridge waiting for it to set!

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Coconut oil is great directly on your skin and your hair!

I felt like my face had been through some tough conditions while on the road, it felt dry and yucky.  So while Shannon mixes the ingredients, I smear coconut oil on my face.   Its the best natural product to keep your skin moistened and fresh!

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Best chocolate is Green & Blacks!

I’m travelling to South America in July, I can’t wait to taste and cook with their chocolate!


By Shannon Tumataroa

Time: 45minutes then an hour or so to set

Serves: Made about 20 muffin sized cheesecakes or one large one


  • 1 1/2 cups cashew nuts
  • 1/2 cup coconut – flakes or desiccated
  • 1/3 cup coconut oil
  • 2 tbsp honey
  • 1 1/4 cups ground almonds (almond meal)


  • 1 block of dark chocolate – 75% cocoa (Green and Blacks)
  • 1 400g tin coconut cream (look for a full fat brand which doesn’t contain stabiliser)
  • 2 large avocados 
  • 2 egg whites


  • Some sort of fruity accompaniment like blueberries, mint and lemon zest or you could just go classic strawberries if they’re in season. Get creative.


  1. First things first – get that coconut cream in the fridge or the freezer because you want to separate the solids from the liquid by cooling the solids enough to harden. Then when it comes to using it, you can drain away the liquid easily. After you’ve done this you can line your cake tin or your muffin tins with baking paper ready to go later (I went the cheats way using cupcake cups).
  2. Also important to get out the way immediately is melting the chocolate in a glass bowl over a pot of boiling water. When it is melted, set aside to cool while you assemble the other ingredients.
  3. Blend up the cashews, coconut, oil, honey and almond meal until it resembles a crumb that is a similar texture to what you would normally blend a biscuit base to. It should kind of stick together too so when you press it into your muffin tin or cake tin it sticks together. You want to press it down firmly but not so that it turns to cement. Set aside.
  4. Remove your avocado from its skin and blend the flesh to a purée. In a separate bowl, add the puréed avocado to the coconut cream solids (VERY important that it’s only the solids – if you get the liquid in there it won’t work) and blend until smooth. Then the chocolate comes back into play. Slowly, bit by bit, blend in the melted chocolate. Finally, you want to foam up the egg whites with a beater then fold into the chocolate mixture.
  5. Spoon the chocolate filling into your tin(s) and set aside to cool for an hour or so. Decorate with chosen creative toppings and you are done! A great way to get your dessert hit without feeling guilty.

So there you have it, yet another delicious recipe from Shannon! …. let us know how you get on, or your own variations? 🙂

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