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recipe, dessert, cake, raw, plant-based, vegan, lactose-free, casein-free, sugar-free, cashews, peanuts, banana, agave syrup, cacao, carob, strawberries

Strawberry Marble Cheese Cake


I wanted something festive and yet a bit lighter for my 35th birthday, so I decided to make my Heavenly Cashew Cheese Cake without the chocolate icing and use strawberries instead. I made some other small changes here and there – used peanuts instead of walnuts in the crust, and omitted the peanut butter swirl.

Soak time: 6 – 8 hours




  • 300 ml peanuts
  • ¼ Tsp sea salt
  • 10 dates


  • 625 ml cashews
  • 65 ml + 3 Tbsp water
  • 2 Tbsp lemon juice
  • 90 ml agave nectar
  • 125 ml coconut oil (warmed to liquid)
  • ½ Tsp sea salt
  • 1 Tbsp pure vanilla
  • 2 small ripe bananas
  • 5 Tbsp peanut butter (100% without any additives)
  • 90 ml raw cocoa powder + carob powder (half + half)



  1. Process peanuts and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed. 
  2. Firmly press crust into the bottom of coconut oiled pan. Set aside.


  1. Soak the cashews overnight and drain well.
  2. Combine drained cashews, water, lemon juice, agave nectar, warmed coconut oil, sea salt, vanilla, bananas and peanut butter in a food processor and blend. It makes about a litre of mixture.
  3. Now, to get it real smooth and creamy transfer half of the mixture into a blender and blend until real smooth and creamy. Move to a bowl.
  4. Put the other half into a blender and repeat.
  5. Add cocoa powder and carob into blender and blend until well mixed. Add a bit of water if needed.


  1. Using a tablespoon drop the filling alternating between the plain and chocolate. 
  2. Make another layer with opposite colours until the filling is used up. Shake to even.
  3. Place in freezer until it set (6 hours).
  4. Decorate with strawberry halves.
  • Method: Freezing

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