Dark Chocolate Ganache and Raspberry Cheesecake


There’s no better indulgence than a chocolate cheesecake, right? Well, lucky for us the ladies at Health Syngery have shared the secret to their delectable dark chocolate ganache and raspberry cheesecake! Looks positively scrumptious!

Shortbread Base

1/2 cup buckinis, ground to a flour 1/4 cup hazelnuts, ground to a flour 1/3 cup desiccated coconut 2 tbsp coconut oil, melted 1 tbsp coconut nectar or raw honey 3 tbsp boiling water

Chocolate ganache

1 1/2 cups cashews (soaked for 3-6 hours) 1/2 cup coconut cream 1/4 cup coconut nectar 1 1/2 tbsp coconut oil 1/4 tsp Himalayan salt 1 tsp vanilla bean powder 1/4 cup melted cacao butter 1/2 cup cacao powder 1 cup filtered water

Raspberry jam

1 cup frozen raspberries 1/2 cup orange juice 1 tbsp coconut nectar or honey 1/2 tsp vanilla bean powder 1 tsp lucuma powder, optional
  1. Combine all base ingredients in a large mixing bowl, mix well until it starts to stick together (it is easiest to use your hands to make sure it is well combined).
  2. Press into the base of a greased and lined spring-form cake tin and set aside while you make the chocolate ganache.
  3. Drain and rinse soaked cashews and then combine all chocolate ganache ingredients in a high-power blender, blend until smooth and creamy.
  4. Spoon approx. 1/2 the mixture on top of the base and place in the freezer for an hour or so.
  5. Meanwhile, prepare raspberry jam. Combine all ingredients in a saucepan (except lucuma powder) and simmer for approx. 5 minutes over low heat. Allow to cool before adding lucuma powder (if using).
  6. Spoon the raspberry jam on top of the chocolate ganache, and then cover with remaining chocolate mixture*.
  7. Return to freezer and allow to set for another 2-3 hours or overnight.
  8. Place in the fridge an hour or so before serving to allow to thaw.
  9. Serve and enjoy.
*You can also add a few frozen raspberries around the outside of the cake tin as we have done. Serves 10-12. Website: IG: