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Raw Chocolate Key Lime Cheesecake

Preparation Time
20 -25 minutes

Cooking Time
None. Freezing time

6 - 8

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 300g nuts (we used almonds)
  • 100g desiccated coconut
  • 3 tbsp. Lucy Bee Cacao Powder/Drinking Chocolate
  • 2 Medjool dates, pitted and chopped
  • 1 tbsp. Lucy Bee Coconut Oil, melted
  • 1 tbsp. vanilla extract
  • A pinch of Lucy Bee Himalayan Salt
  • 4 large ripe avocados
  • 4 tbsp. Lucy Bee Coconut Sugar dissolved in 2 tbsp. water
  • 4 tbsp. Lucy Bee Coconut Oil, melted
  • 2 tbsp. coconut yoghurt
  • 120ml freshly squeezed lime juice (around 4-5 limes)
  • 35g Lucy Bee Creamed Coconut
  • 100ml water
  • Grated zest one lime


  1. To make the base, add the base ingredients to a food processor and blitz until it forms a sticky dough. Press into the base of a spring-form cake tin and smooth before placing in the freezer to set.
  2. While the base sets, place the cheesecake ingredients in a high-powered blender or processor and blitz until smooth. Stop to taste and add more lime or sweetener, if desired. Pour the mixture onto the cheesecake base, then place back in the freezer to set until firm (a few hours).
  3. To serve, remove the cheesecake from the freezer to allow it to come to room temperature for 5-10 minutes, before slicing.

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