strawberry avocado layered cashew cheese cake

date-sweetened cashew cheesecake

When I was making this cake I decided to try using as little added sweeteners as possible. Fruits are naturally sweet and delicious, so I tried to use the natural sweetness of fruits as much as possible in this recipe. The whole cheese cake only needs 6 dates for sweetening! It's super healthy and delicious!

For the Base:

  • 1/2 cup quick oats or regular oats
  • 1 - 2 tbsp sunflower seeds
  • 1/4 cup walnuts
  • 6 dried apricots
  • 1 tbsp almond butter
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla powder
  • 1 tbsp apple cider vinegar

For the Filling:

  • 7/8 oz cocoa butter
  • optional 1/2 cup fresh or frozen blueberries

Strawberry layer:

  • 1/2 big banana or 1 small banana
  • 6 fresh strawberries
  • 1/2 cup soaked cashews
  • 3 dates
  • 1/2 tsp vanilla powder
  • 1/2 tsp cardamom powder

Avocado layer:

  • 1 avocado
  • 1/2 big banana or 1 small banana
  • 1/2 soaked cashews 
  • 3 dates
  • 1 - 2 drops lime essential oil


1. Soak 1 cup of cashews for at least 6 hours. 

2. Prepare a 7" diameter cake tin, by lining it with parchment paper.

3.  In a double boiler, slowly melt the cocoa butter. While you're waiting for the cocoa butter to melt, you can start preparing the base for the cake. 

4. For the base, combine all the ingredients in a food processor and blend until only small pieces remain. It should stick together when you squeeze the dough. 
Place all the dough in the cake tin and using a spoon or your fingers firmly press down the dough to form the crust. 

5. For the strawberry layer of the cake, first blend the cashews and dates in a food processor until very smooth and silky. Add all the other ingredients and keep blending until it combines into a creamy paste. When the cocoa butter is melted, add half of it to the strawberry cream and keep blending until well combined. (Just another 10 to 20 seconds)

6. Evenly scoop the strawberry cream onto the crust and lightly tap the cake tin to release any air bubbles and to create an even surface. Now you can lightly cover the cake with a layer of the blueberries if you want to use them. Put the cake in the freezer, while you prepare the next layer.

7. For the avocado layer, blend the cashews and dates in the food processor until very smooth. Add all the other ingredients until it's very creamy. In the end, add the remaining cocoa butter and blend for an additional 10 to 20 seconds. 

8. Take the cake out the freezer and top off with the avocado layer. To create an even surface, lightly tap the tin again. 

9. Put the cake in the freezer for 5 hours before eating. 

It is best to store the cheesecake in the freezer. 10 - 20 minutes before serving it you can put slices of it in the fridge or outside, so it's not so cold when you serve it.