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Date and Ginger Chocolate Cheesecake

This weeks recipe is from a friend of ours Sally! You will remember Sally from her previous blog HERE. We had such an overwhelming response to her story that we have decided to feature some of her recipes for you all. This Fermented Cheesecake is a perfect way to start!

Date and Ginger Chocolate Cheesecake

Base Ingredients:

  • 1/2 cup Cashews (soaked 8 hrs and drained)
  • 1 cup Macadamia (soaked and drained)
  • 1 Vanilla bean
  • Pinch of Seaweed salt
  • 1 - 1/2 cup Desiccated coconut fermented (fermented - if desired)
  • 1 - 2 teaspoon of Cinnamon
  • 1 Tablespoon of Cacao powder
  • 1- 3 Tablespoon Coconut oil


  1. Line a spring form cake tin with baking paper.
  2. Blend nuts into a flour form in a food processor or thermomix,
  3. Add the salt, coconut, cinnamon, vanilla, cacao powder and blitz together to combine well.
  4. Begin to press the base mix onto the bottom of the lined cake tin evenly.
  5. Place in the freezer while you prepare the filling.

Filling Ingredients:

  • 1/2 cup Fermented coconut yogurt
  • 1- 2 Tbsp Grated ginger or to taste
  • 1/2 cup Fermented dates
  • 1 Vanilla bean
  • 2 cup Cashews (soaked and drained)
  • Pinch of Seaweed salt
  • 3 - 4 Tablespoons Gelatin, dissolved in 1 cup of water

Chocolate -Top layer:

  • 1/2 cup Cacao Melts
  • Pinch of Salt
  • 1/4 cup Coconut oil
  • 1- 2 tsp Organic honey to taste or any sweeteners you desired

Optional Add on the top:

  • Shredded coconut of flakes
  • Pinch of cinnamon


  1. Strain the cashew.
  2. Place in the food processor or thermomix, blend into a flour form and add in the fermented dates and combine well.
  3. Add the vanilla seeds from the bean, salt, grated ginger and 1/2 cup coconut yogurt and blend on high until its completely smooth and lump free.
  4. Add 3-4 tbsp of gelatin to 1 cup of water and stir until it dissolved. Set this aside for a minute to thicken and bloom.
  5. Now taste the filling mixture and if it needs more salt, ginger, sweetener (eg stevia or organic honey) add 1 tsp at a time. Once the gelatin has dissolve completely pour into the filling mixture and re- blend again on high until all is combine.
  6. When the filling is ready and the flavours are all balanced, pour the mixture on top of the set base and spread it out evenly.
  7. Place back in the freezer or fridge to set. While you make the chocolate.
  8. Add all the ingredients for the chocolate to a saucepan or the thermomix on a low heat and melt down until smooth.
  9. Once it all dissolved and melted, take it off the heat and allow to cool for a few minutes and drizzle the cooled chocolate on top of the cheesecake and sprinkle with shredded coconut. Place in the freezer to set.
  10. Slice and serve with fresh strawberry or fermented berries. Serves 10. Enjoy!!
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