Taline Gabrielian's raw rainbow cheesecake recipe

Almost too good to eat... almost!

Looking for healthy raw treats? These rainbow cheesecakes tick all boxes.


For the base

  • 1 cup walnuts
  • 1 cup almonds
  • ½ cup activated buckwheat groats
  • 1 cup desiccated coconut
  • ⅛ tsp Himalayan salt
  • 1 cup medjool dates, pitted
  • ½ cup rice malt syrup

For the filling

  • 4 cups cashews, soaked for at least 4 hours
  • 1 cup melted coconut oil
  • 2 cups coconut milk
  • 1 ½ cups rice malt syrup
  • 1–2 tsp vanilla powder
  • juice of 1 lemon

For the topping

  • ½ mango, sliced
  • pulp of 1 passionfruit
  • 4 strawberries, sliced
  • 1 kiwi fruit, sliced
  • ½ dragonfruit, sliced
  • 2 figs, sliced

To make the base, place the walnuts and almonds in a food processor and blend until broken down into small pieces. Add the buckwheat groats, coconut and salt and pulse until well combined. Add the dates and rice malt syrup and process until you have a sticky mixture.

Line a 24 cm (9½ inch) square cake tin, about 5 cm (2 inches) deep, with baking paper. Press the mixture into the tin and transfer to the fridge while you make the filling.
Clean out the processor. Drain the cashews and process with the coconut oil, coconut milk and rice malt syrup. The nuts must be broken down and the filling should be smooth, so keep processing until you achieve a smooth consistency.

Fold the vanilla and lemon juice through, then pour the filling over the base. Set in the freezer for 3–4 hours.

When ready to serve, remove from the freezer and cut into pieces. Top with the mixed fruit pieces and serve.

Without the fruit topping, the cheesecakes will keep in an airtight container in the freezer for up to 4 weeks.

Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian, published by Murdoch Books, RRP $39.99, and is available in all good book stores now.

Grab the June/July edition of Australian Natural Health magazine for more luxe wholefood recipes.

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