Raw vegan pecan cheesecake

by Arawmas
25 min
Raw vegan pecan cheesecake


  • 100 ml coconut oil
  • 4 x medjool dates
  • 100 g shredded coconut
  • 100 g walnuts
  • 30 ml water
  • 100 g pecans
  • 1 tbsp tahini
  • 150 g coconut cream
  • 4 x medjool dates
  • 50 ml maple syrup
  • 1 pinch salt


  1. The ingredients are calculated for a 20 cm spring form if you have set the app to 16 portions. Adjust the specified amounts if you want to make a larger or smaller cake.
  2. Start by melting the coconut oil on the bain marie.
  3. Mix the first 4 ingredients in a food processor until the mixture has a sticky consistency. Pour the mixture into a springform pan with baking paper at the bottom and distribute evenly.
  4. Mix the rest of the ingredients in a high speed blender until the mixture has a smooth and silky consistency. Taste it and add whatever it feels it is missing. Add more water if it is too thick. Then add it on top of the base. Freeze it for 1h at least.
  5. Top it with pecan nuts, raw cacao or carob powder.