Raspberry and Beetroot Raw Cheesecake with a Rich Chocolate Base

Raspberry and Beetroot Raw Cheesecake with a Rich Chocolate Base

Serves: 10.



  • 420g Tom and Luke Original Dark Chocolate Snackaballs
  • 1/3 cup psyllium ground husk
  • 1/3 cup boiling water
  • 2 tablespoons Taylor Pass Manuka Blend Honey

Beetroot and Raspberry filling 

  • 4 cups raw cashews
  • 1 ¼ cup melted coconut oil
  • 1/2 cup Taylor Pass Manuka Blend Honey
  • ½ cup coconut cream
  • ¼ cup beetroot juice*
  • ¾ cup freeze dried raspberries
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons lemon juice
  • Pinch salt


Garnish (as desired) 


  1. Halve the snackaballs and put into a food processor along with the remaining base ingredients. Pulse in bursts for a few minutes until you have a mixture that is sticky and roughly even in consistency.

  2. Line a 23cm spring-form cake tin with clingfilm. Press the mixture firmly into the tin until relatively even in thickness.

  3. Place in the freezer for 1 hour to harden.

  4. Place the cashews in a large bowl and cover with boiling water. Leave to soak for 30 minutes before draining and rinsing well.

  5. Add into a high speed blender along with the remaining filling ingredients. Blitz until silky smooth. This will take a little while and you’ll likely need to do scrape down the sides a few times.

  6. Pour the filling on top of the chocolate base, smooth out with a spatula and place in the fridge overnight to set.

  7. Garnish as desired with a generous drizzle of honey, some freeze-dried raspberries, halved snackaballs, edible florals and honeycomb.


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