Primal cheesecake feat. the boy.

I feel like a proud mum (actually, that’s kinda creepy, a proud other thing that isn’t a mum). Below is a post from the often mentioned ‘the boy’. He is a marvelous cook, filling the house with gorgeous smells every night. And although he spends endless hours at the supermarket deciding exactly which coriander bunch/brand of spice/pack of steak/stick of ginger (etc etc) is the best, I will forgive him because whatever he does in the kitchen pretty much always turns to gold (and it means I get to read every magazine front to back). So I am so happy that he has not only relented to my non stop nagging to share his favourite foods, but he has also agreed to bring them to you himself! So no more me for the rest of this post (and the following recipe posts feat. the boy). I am off to find me some magazines. Enjoy (it’s a good’un).


Sometimes it can be hard to satisfy that craving for a decadent dessert while ticking all the paleo boxes. This nut based cheesecake is rich and delicious with a nice citrus kick. I would advise sticking with small portions as it is super filling.

I like the tartness that the raspberries bring to this, but it would work equally well with a range of other flavours; blueberries, passionfruit etc.

The smoother you can get the filling the better, but don’t worry if you can’t get every last granule out. I pass what I can of the mixture through a sieve and return what is left for another blitz in the food processor. This might not be necessary if you have a better food processor.

I’ve left everything raw here, but toasting the nuts and coconut in the base could serve to give this a little bit of extra texture.

Makes 6-8 cheesecakes


  • 1 cup of raw almonds
  • ½ cup of walnuts
  • ¼ cup of coconut flakes
  • approx 1 teaspoon of orange zest
  • 3 medjool dates
  • 2 tablespoons of fresh squeezed orange juice
  • 1 teaspoon of vanilla essence

Remove the pits and roughly chop the dates. Soak the pieces in a little water for 5-10minutes.

Place the almonds, walnuts, coconut flakes and orange zest in a food processor and pulse until you have a rough crumb.

Drain the water from the dates and add them along with the orange juice and vanilla to the food processor. Pulse until the mixture comes together.

Press the mixture into the base of whatever you are serving the cheesecakes in. I used ramekins, but in hindsight, short tumblers would have presented better, allowing you to see the layers.

Put the bases in the fridge to set while you prepare the filling.


  • 2 ½ cups of raw cashew nuts
  • ¾ cup of fresh squeezed lemon juice
  • ¾ cup of orange juice
  • zest of half a lemon
  • approx 1 teaspoon of orange zest
  • 1 teaspoon of vanilla essence
  • 3 tablespoons of honey
  • ¾ cup of coconut oil, melted
  • 1 cup of raspberries plus extra for garnish

Put all of the ingredients except the raspberries into a food processes and blitz until smooth.

Pass what you can of the mixture through a sieve and return the rest to the food processor. Blend to get this as smooth as possible. Add this back to what was passed through the sieve and mix to incorporate.

Reserve a cup of the mixture for the raspberry layer and distribute the rest amongst the ramekins. Bang the ramekins on the bench to level, then place them in the freezer for 15 minutes to partially set.

Return the mixture that was reserved to the food processor along with the raspberries and blitz until fully combined. Distribute the topping between the ramekins and again bang them on the bench to level. Place the ramekins in the fridge for a few hours to set.

To serve, spread raspberries on top.


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