We give you the recipe for Maz Valcorza’s signature dish – Choc-Raspberry Cheezecake. Also, this recipe is raw so requires no baking!


Maz Valcorza's Signature Dish - Choc-Raspberry Cheezecake 1



For the Nutty Coconut Base

  • 155g (1 cup) activated almonds
  • 150g (1¼ cups) activated walnuts
  • 55g (½ cup) raw cacao powder
  • 180g (2 cups) finely desiccated coconut
  • 360g (2 cups) pitted medjool dates
  • 4 tbsp coconut nectar
  • 1 tbsp cold-pressed extra virgin coconut oil
  • Pinch Himalayan pink salt or Celtic sea salt

For the Choc-Raspberry Filling

  • 465g (3 cups) activated cashew nuts
  • 3 tbsp coconut nectar
  • 80g (¾ cup) sacred taste drinking cacao in Earth (or raw cacao powder)
  • 375ml (1½ cups) filtered alkaline water
  • 1 tbsp vanilla powder
  • 2.5cm (1in) knob of cacao butter
  • 125 g (1 cup) raspberries
  • 2 tbsp non-GM soy lecithin

To Serve:

  • Shaved raw chocolate (optional)
  • Freeze-dried blood orange slices (optional)
  • 125g (1 cup) raspberries



  1. Process all the nutty coconut base ingredients in a food processor until well combined; the mixture should bind itself when pressed together between your fingers.
  2. Press into a 23cm (9in) round springform cake tin.
  3. Put all the filling ingredients in a highspeed blender jug, mixing them with a spatula for easy blending. Blend on high speed until smooth, but for no more than 20 seconds at a time, so you don’t burn out the motor.
  4. Pour the filling over the nutty coconut base, then gently tap the cake tin onto a hard surface to get rid of any air bubbles.
  5. Set in the fridge overnight, or in the freezer for at least 4 hours.
  6. If serving from the freezer, use a hot knife to ease the cake out of the tin, then let the cake sit at room temperature for 15 minutes.
  7. Just before serving, garnish with shaved chocolate and freeze-dried blood orange slices, if desired, and top with fresh raspberries.


Per 100g:
Calories: 463 | Carbohydrates: 19.0g | Sugars: 13.0g | Fat: 36.0g | Saturates: 12.0g | Protein: 12.0g | Salt: 0.10g



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