Paleo Friendly Raw Chocolate & Raspberry Cheesecake

Content by: 180 Nutrition

Paleo Friendly Raw Chocolate & Raspberry Cheesecake

By Angela Greely

Angela: Congratulations to Beck Digitity Clarke our Easter Competition winner for her awesome gluten free and paleo friendly Chocolate Raspberry Cheesecake. Clean Eating is so much fun. Enjoy!

Beck: I got the bases of my recipe from an app called clean and green but I’ll give you my 180 version!


  • Cup of walnuts soaked over night
  • 1 1/2 cups of raw almonds soaked over night
  • 8-9 pitted dated
  • 3 tsp ground cinnamon
  • 1 1/2 cups of unsalted raw cashews soaked in a bowl for 3 hours
  • 1/4 cup coconut oil
  • 1/2 cup rice malt syrup
  • 1/4 cup lemon juice
  • 1 vanilla bean
  • 500 grams of raspberries
  • 1/4 cup of chia seeds
  • 1/2 cup of 180 chocolate protein powder


The night before or a few hours earlier get your raspberries and half the vanilla pod and an extra tablespoon of rice malt syrup with a 1/4 cup of water and cooked them all until the raspberries turn to a syrup. Let it cool and add the chia seed. Put in a container, covered and put in the fridge until it becomes like a jelly like consistency.

Line a medium sized baking dish or spring form cake tin with baking paper and coconut oil.

In a food processor or a high-speed blender, blend the almonds, walnuts, dates cinnamon and a pinch of salt and 1/2 cup 180 chocolate protein powder (add cacao if you like it extra chocolatey!) until a crumb like consistency.

Scoop the crust mixture into the cake tin and flatten out with a spatula until even.

In a blender add the cashew, coconut oil, 1/4 cup of the rice malt syrup, lemon juice, the rest of the vanilla pod seeds and a pinch of salt and blend until a smooth ‘cheese’ like consistency.

Pour this mixture on top of the crust layer and again flatten out with a spatula.

Finally, add the raspberries/chai seed mixture, the rest of rice malt syrup and blend for a minute or two.

Pour the final layer on top of the cheesecake.

Place in the freezer (covered) for a minimum of 3 hours.

It is best kept in the freezer until you want to eat it. Or once it’s set cut it up in to portions and put in the freezer. The top can go a bit oozzy when it gets warm.

I hope this makes sense!!! I’m a bit of wing it and see kinda cook!

Angela: I’m a wing it kinda cook too! We are the best 😉 enjoy making it. You can find more awesome recipes here

Order 180 for your recipes here

180 Nutrition

This article was curated by 180 Nutrition who were founded in March 2010 with the goal to offer the very best in natural health supplements and resources. The passionate team are aligned with leading health and wellness professionals including nutritionists, naturopaths, functional medicine and exercise specialists. They regularly connect with... Read More

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