From our family kitchen

Raw chocolate cheesecake

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Line illustration of cacao pod and chocolate

Who doesn’t love a cheesecake? Especially when it’s raw, dairy-free and packed with nutrients. Serve this to friends and they’ll never know it’s good for them.

Serves 8–12

Ingredients

For the base

  • 225g pecans
  • 25g raw cacao powder
  • 60ml raw agave nectar
  • 50g Lucy Bee coconut oil
  • 50g peanut butter
  • Pinch of Himalayan salt

For the filling

  • 150g cashew nuts, soaked in cold water for 4 hours (or for 2 hours in hot if you are short of time)
  • 1 ripe avocado
  • 30g raw cacao powder
  • 100ml coconut milk
  • 50g Lucy Bee coconut oil, melted
  • 30g raw agave nectar

Method

  1. Line a 20cm round springform cake tin with baking parchment.

  2. To make the base, put all ingredients into a blender or food processor and blitz until crumbly. Tip the mixture into the lined cake tin, spread it out evenly and press down firmly. Place in the freezer while you make the filling.

  3. Drain the cashew nuts and blitz in a food processor until they resemble cashew butter. Add the remaining filling ingredients and whiz until smooth.

  4. Remove the base from the freezer and spread the filling over the top. Place back in the freezer for at least 2 hours, removing 10 minutes before serving, with berries and crème fraîche, if you like. Store in the freezer.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.

Lucy with the coconut oil that began the family business

The people behind Lucy Bee

Good food, made at home

Lucy & the family
A family story, rooted in gluten-free cooking

Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.

These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.

Read our family story