Chocolate, Chestnut & Coffee Cheesecake

Dessert | 18th February 2016 | By

Hey friends, and welcome to Fuelling The Fork’s first ever recipe- a chocolate, coffee and chestnut cheesecake!!
So firstly, I’m going to give you a heads up. You’re probably going to be seeing quite a substantial amount of raw vegan inspired desserts around here.

Now, I’m not actually vegan myself. And raw vegan- not by a long stretch. But that doesn’t stop me appreciating the recipes that do fall under those categories. And let me tell ya, raw vegan desserts totally blow my mind. They look so beautiful and colourful and they taste like a delightful superfood party in my mouth.
Plus! There’s no need to stress over those pesky cooking issues you get with desserts of the non raw variety. You know, the ones that go something like this: ‘Okay, now the recipe said 45 minutes at 180 degrees. But… its been 45 minutes and that is DEFINITELY not cooked in the middle. In fact, it looks kinda burnt on top. What’s wrong with my oven?! There’s something wrong with it! Wait… oh god. Have I put the grill on by mistake?’. Which is of course a fictional scenario made up for the purposes of this post. It wasn’t based on that banana bread I made the other week.
Alas, here I am, turning my efforts to the raw dessert community. I’m having a great time so far.
Everyone’s been really welcoming.

Especially those cheesecakes.
It all started quite surreptitiously. I was wandering around the supermarket and suddenly noticed something I’d never seen before: chestnut puree. But I’d only come in for a cheap and basic shop of fruit, veg and meat. The essentials. Chestnut puree wasn’t really an essential, was it? So I glumly headed towards the checkouts, chestnut puree left on the shelf. And then, just as I was approaching, I saw a tin of it in the reduced to clear section! At half the price, and all because it had a dent in it! It was obviously fate. And I’m not one to ignore fate, so into the trolley it went.
Moral of the story: don’t ignore the reduced section.
Anyway. I had a scout around online to see what sort of recipes it was most commonly used in, and it seemed to be mostly soups. So I figured I’d make soup. Why not? Who doesn’t love soup? But my browsing quickly spiraled into a pinterest binge and before I knew it I was reading about raw vegan desserts. And voila, an idea was born! Chocolate, chestnut and coffee cheesecake.


This particular dessert is not strictly raw vegan, because I’ve mixed ricotta in with the chestnut puree for the filling. However, you can omit the amount of ricotta used for the same amount again of chestnut puree. They both have similar textures so this should work fine. Alternatively, you can sub the ricotta for cashew cream. (Just remember to soak your cashews in some filtered water and sea salt for at least 1 hour before blending, if making your own).

So there you have it! A delicious, low carb cheesecake brimming with healthy fats. Perfect for a night in with friends, taking to a party, or for a cheeky solo afternoon treat! It’ll keep in the fridge for up to 1 week.

Without further ado, here is the recipe! Macronutrient totals can be found at the bottom of the post.
I hope you enjoy it. If you try it yourself or have any questions, please leave a comment in the comments section below- I’d love to hear your thoughts!

Chocolate, Chestnut & Coffee Cheesecake
Serves 16
A raw vegan inspired chocolate, chestnut and coffee flavoured cheesecake. Gluten and refined sugar free, this makes the perfect dessert for anyone and everyone- yes, even those with special dietary requirements!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Base layer
  1. 200g walnuts
  2. 175g brazil nuts
  3. 130g medjool dates
  4. 4tbsp coconut oil
Top layer
  1. 250g chestnut puree
  2. 150g ricotta*
  3. 25g cocoa/cacao powder
  4. 75ml pure maple syrup
  5. 1tsp vanilla extract
  6. 1tbsp strong, instant coffee grounds
To top
  1. 50g dark chocolate buttons
Base layer
  1. Melt the coconut oil in a bowl in the microwave for 30 seconds. Alternatively, if you'd prefer you can melt it in a saucepan over a low heat. Once melted, pour into your food processor with the walnuts, brazil nuts and medjool dates and blend until a smooth and sticky paste texture forms.
  2. Scoop out the mix and spread over the bottom of any shallow dish measuring 30cm/12" in diameter, and press down firmly. Pop the dish into the fridge to set whilst you make your top layer.
Top layer
  1. In a bowl, mix together the chestnut puree and ricotta (or a full 400g tin of chestnut puree if vegan), followed by the cocoa powder, then the maple syrup, vanilla extract and coffee grounds**.
  2. Grab the dish containing the base layer from the fridge, and carefully spoon the top layer mixture over it, ensuring an even spread that is well pushed into the sides. To finish, top with dark chocolate buttons (or vegan chocolate alternative). Place back in the fridge and remove 5 minutes before serving.
  1. *or another 150g chestnut puree to make raw vegan
  2. **If you like, you can crush the coffee grounds in a mortar and pestle before adding into the mixture for a smoother consistency. I like to keep mine whole as I think it adds a nice crunch and pop of coffee flavour when you bite into the cheesecake.
  3. DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.
  1. Protein: 5.5g
  2. Carbohydrate: 15.5g
  3. Fat: 20.5g
Fuelling The Fork


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