Raw coconut butter cheesecake with berries GF/DF

This is so delicious and with the benefit of being gluten and dairy free and rich in essential oils, a gorgeous way to enjoy summer fruits.



  • 2 cups raw almonds, pecans, walnuts (or a combination of all)
  • 1 cup pitted medjool dates (about 10)
  • 1 tablespoon coconut oil
  • pinch sea salt/mineral salt


  • cup raw cashews
  • 1/4 cup water
  • 1/4 cup freshly squeezed orange juice
  • 3 to 4 tbs coconut nectar
  • 3/4 cup softened coconut butter
  • 1 to 2 tsp organic non-alcoholic vanilla/essence
  • 1/2 to 1 tsp organic almond flavoring
  • Fruit: for the topping choose your favourite berries to arrange on the top, or I love chopped mango and passion fruit.


To make the crust, place the nuts into a food processor fitted with the “s” blade; process until finely ground.

Then add the dates, coconut oil, and sea salt.  Process again until the dates are ground and evenly incorporated into the nuts. It should stick together, if not, add another tablespoon of coconut oil.  If you use all pecans or walnuts in this recipe you probably won’t need any coconut oil.

Pour the crust mixture into a 9 or 10 inch lightly oiled tart pan and evenly press into the bottom and up the sides.

To make the filling, place the cashews, water, orange juice, coconut nectar into a high-powered blender.  Blend until smooth and ultra creamy, stopping and starting the blender if necessary.  Your coconut butter should be soft enough to add if you are living in a hot climate; if not, place the amount called for into a small pan and warm on the lowest heat.

Add the softened coconut butter to the blender along with the vanilla and almond flavouring.  Blend until smooth.  Pour into the crust and spread evenly.

Arrange berries over filling.

Chill, uncovered, until ready to serve.

Dairy Free, Dessert, Gluten Free, Recipes