Raw Lemon and Baobab Cheesecake with Mesquite Caramel Topping

I’m not sure what I can say to introduce this new raw cake other than, its bar far my favourite raw cake I have ever made! Its not too sweet, still light in texture, but rich with caramel tones from the mesquite. I love making cakes with super foods as they really do become something medicinal, not just delicious!




  • ¾ cup of desiccated coconut
  • ¾ cup of flaked almonds
  • ¾ cup of soft dates

Place all ingredients in a food processor and processor until the mixture comes together but so that it retains some texture.

Pat this crust down into two small round 5 inch spring-form cake tins and place in the fridge while you make the topping.


  • 1 cup of soaked cashews
  • 2 ripe bananas
  • 1 lemon- juice and zest
  • 5 drops of vanilla flavor liquid stevia
  • 2 teaspoons of baobab
  • ¼ cup of coconut oil

Blend all ingredients in a high-speed blender until very smooth and creamy.

Pour half of the mixture out evenly into the two cake tins and place them back in the fridge.

Leave the remainder of the mixture in the blender and add-

  • ¼ cup of soft dates
  • ½ a banana
  • 2 teaspoons of mesquite powder
  • 2 teaspoons of coconut oil

Blend until very smooth and creamy and then pour this mixture evenly onto your two cakes.

Place in the freezer for at least 3 hours to set.

You can do this recipe to make one cake in a larger cake tin, I just like making smaller size cakes! These small cakes serve 2 people generously!


The cakes will also keep in the freezer for a couple of weeks or in the fridge for 5 days.