Serves: 16

Vegan / Raw / Paleo / Refined Sugar-free / Gluten-free / Dairy-free

Oh yes. This guy is delicious, the kind of delicious where you have eaten equivalent to a piece of cake by the time it's put together (due to the spatula and bowl licking, the 'not quite right yet' taste tests and of course all of the cheesecake left behind on the springform ring when you take it out of the tin…) then have another piece when it's set and clean your plate. 

This cake has something a bit special in the top layer that's a big part of my daily diet - the addition of dark leafy greens! The idea for this cake sparked when thinking of a good friend who sneaks her greens into everything she makes - chocolate truffles, muffins, you name it! I think that's fantastic. When added to something sweet you can't detect they're there and it's a brilliant way to sneak them into the kids. 

If you don't want to use fresh greens for this recipe you could add a teaspoon or so of your favourite greens powder for colour and extra goodness. (Do start with a smaller amount of green powder and taste once combined with everything else, you can always add more but you can't subtract it!) 

If you're not a fan of peppermint then you could omit the peppermint essence in layers one and two, skipping layer 3 altogether. This will leave you with a rich chocolate tart. Maybe try adding in some orange essence for a jaffa cheesecake! Whatever you decide have fun and enjoy!


Base Ingredients:

2/3 cup sprouted buckwheat, dried in the dehydrator (or use coconut)
1/3 cup ground flaxseed
3/4 cup desiccated coconut
1 tsp peppermint essence
12 soft medjool dates, pitted and chopped
3 Tbsp raw cacao powder
1 tsp vanilla essence
pinch of pink salt

Chocolate layer:

3 medium ripe avocados
1/4 cup raw coconut nectar, or your choice of raw liquid sweetener (Don't use agave. Yacon or maple are good alternatives although maple isn't raw.)
1/4 tsp pink salt
1 Tsp pure vanilla essence
1 tsp peppermint essence
1/2 cup  plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, melted - Here's how to make your own

Minty Toppnig:

2 cups young coconut meat or 2 cups of raw soaked (for at least 2 hours) cashews
1/4 cup coconut water (if you don't have any just use water)
1/4 cup raw coconut nectar or alternative liquid sweetener
1/4  teaspoon pink salt
1 tsp peppermint essence
1 Tbsp pure vanilla essence
1/4 cup plus 1 Tbsp raw coconut butter, warmed and softened
a handful of organic spinach


  1. Line a 20cm round spring form tin with baking paper and set aside
  2. To make the base, pop the buckwheat, coconut, ground flaxseed and salt into a food processor until crumbly.
  3. Add remaining ingredients and blend again until the mixture starts to hold together. If its too dry add another date or two and blend again.
  4. Press into the bottom of your tin and place in the fridge while you make the next layer
  5. To make the chocolate filling, combine all ingredients in the food processor and process until smooth.
  6. Pour over base and smooth out. Lick spatula and bowl. Pop cake back in freezer.
  7. To make the mint layer, pop coconut meat (or drained and rinsed cashews), water, liquid sweetener, pink salt, mint, vanilla and your greens in a high powered blender or food processor and whizz together until smooth and creamy. 
  8. With the processor running, add the coconut butter, and process for a minute until blended.  
  9. Pour over your hardened chocolate layer and smooth the top. 

Place in the freezer for about 4 hours to firm up then devour with friends and family.


Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.