Triple Chocolate Cheesecake

Are you a chocolate addict? Me too!

This triple chocolate cheesecake will definitely hit the chocolate craving plus it’s gluten free, dairy free and refined sugar free. What more could you ask for.

Serves - 15 / Prep Time - 30 min  / Cook Time - 3 hr 



  • 1 cup medjool dates
  • 1 cup walnuts
  • 3 tbsp. cacao powder

Choc Filling:

  • 2 cups cashews
  • 1/4 cup brown rice malt syrup
  • 2/3 cup water
  • 2/3 cup cacao powder
  • 1 tbsp. vanilla essence or vanilla bean powder
  • 1/8 tsp. salt
  • 1/3 cup melted coconut oil
  • 1/3 cup cacao nibs

Choc Balls:

  • 1 cup almond
  • 1 cup medjool dates
  • 1/4 cup cacao powder
  • 1/4 cup rice malt syrup

Chocolate Drizzle:

  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup agave syrup
  • Toppings (optional)
  • We used bee pollen


  1. Base: Blend all ingredients together until it looks and feels like a dough. Press firmly into a tin and place in the freezer.
  2. Choc Layer: Mix all ingredients together until well combined and runny. Pour over your base and place back in the freezer until firm to touch.
  3. Choc Balls: Mix all the ingredients together until the mixture looks like dough. Wet your hands (makes it easier to roll) and roll into little balls. Place on top of the cake.
  4. Choc Drizzle: In a small jug mix all of the ingredients together until nice and creamy. Drizzle over the top of the cake. Keep in mind if you drizzle when the cake is cold it will freeze straight away.
  5. Top with bee pollen if you desire.
  6. Enjoy!