recipe by Saskia Gregson-Williams

I am obsessed with raw cakes, like, seriously obsessed.

The list of ingredients for a raw dessert can sometimes be a little daunting to the regular cake maker, as all of a sudden we’re asking you to cook (well, blend) with a lot more whole-foods and a lot less flour/butter/sugar ect. Raw cakes use natures candy in the form of sweet berries, medjool dates, frozen bananas, coconut pieces and agave nectar. Nuts give the crust a bit of a crunch, and are also used for the creamy smooth filling. All these foods on their own are delicious, but together… they will make your taste buds (and the rest of your body) sing. Because this cake is packed with nutritional goodness, you’re satisfied and fuller with far less than you would be a regular glutinous cake, and because it’s stored in the freezer it keeps for  longer too!

This combination for a rather divine (if i do say so myself) strawberry-chocolate cheesecake, is heavenly. The light spread of the chocolate, compliments the creamy strawberry filling perfectly. Chop some regular strawberries on top and a scatter of cacao nibs and you’re rocking!

Enjoy & remember to hashtag #hipandhealthy on twitter and instagram so we can see all your awesome recreations!



1 1/2 cups raw almonds

1/3 cup desiccated coconut (optional)

2 cups medjool dates, pitted

Strawberry Filling:

2 cup raw cashews (soaked, see prep note)

2 1/2 cups frozen strawberries

juice of 1 lemon

2 tbsp agave syrup

Chocolate Filling:

1 frozen banana

1 avocado

1/4 cup cacao powder

1/4-1/3 cup agave syrup

3 tbsp coconut oil, melted

(if your having trouble blending your filling add a little dairy free milk)

Preparation: Freeze your strawberries and the banana in slices to make it easier to blend.

Make sure to soak your cashews for 3 hours before blending.


Start by placing the nuts in your food processor, blend for a minute or two, until the nuts are well crushed. Add the dates and coconut and blend until a sticky mixture. Press into the base of spring form cake tin, place in the freezer.

For the cake layers, all you need to do is add all ingredients and blend until smooth. Choose the layer you want to make first (I chose the chocolate) and blend well. Pour/spread onto the crust and place back in the freezer for atleast 20 minutes to set, meanwhile make your final layer. Repeat with the last layer and put back in freezer to set once more. Leave for two hours before serving. Simply remove the cake from the freezer allow to thaw for a few minutes and then serve!