{raw} mini triple chocolate cream cake recipe

hello luvs!

finally Friday! we have some special visitors coming to visit us this weekend!

to get the weekend started off right we are sharing another favorite raw dessert of ours that we have made before and did a video of Lori making it about 2 years ago. and one dessert we already practiced and shared with friends. also made this chocolate creamy cake over the holidays! just cannot get enough of it.

and this dessert we plan on making for Lori’s dessert bar at her wedding!

raw chocolate cheesecake recipe

when thinking of a special Valentine’s Day recipe this chocolate dessert recipe came to our mind.

we wanted something chocolate…very chocolately. something smooth and delectable with every bite.

raw cocoa cream cake

raw triple chocolate cream cake ( raw cheesecake if you will)

more chocolate the better right? we agree.

we call it a cream cake instead of cheesecake. we like to give it a different name since it is technically not like a traditional cheesecake. but feel free to call it a cheesecake.

dairy free vegan chocolate cheesekcake

the crust is made up of pecan flour. we just took whole pecans and place them into food processor (blender would work too) and pulsed till we had a flour like texture. again you can use any nut of your liking but pecans are fatter so they provide a nice buttery like crust.

for the filling part cashews work the best. as they get very smooth and creamy. to make the filling is best done in a high powered blender like a Vita-mix. you want to make sure all the cashews are well blended. no one wants chunky cheesecake. or maybe some do. either way the blender does best.

raw vegan cocoa cake

now we are warning you when you make this filling it is very hard not to eat it all with a spoon. we struggled with this part. it is just too damn good not to eat along the way.

best chocolate cheesecake recipe

even though this triple chocolate cream cake is free of many common allergies promise it is just as satisfying and mouthwatering as any other cheesecake recipe out there.


chocolate cheesecake recipe

pure2raw recipe: raw vegan triple chocolate cream cake (free of gluten, grains, soy, peanuts, dairy, eggs and still taste AMAZING)

inspired by our first raw vegan chocolate cream cake

prep-time: about 10 minutes

makes: 12 mini cheesecakes or one large 8 or 9 inch cake


pecan chocolate crust:

  • 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
  • 3-4 medjool dates (or 2-3 tbsp maple syrup)
  • 1/2 cup cacao powder (cocoa powder)
  • pinch sea salt
  • 1 teaspoon vanilla


place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.

grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.

set aside as you make your filling.

chocolate filling:

  • 2 cups cashew, pieces
  • 1/2 cup coconut oil, liquid
  • 1/2 cup maple syrup ( or may use agave nectar)
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 3/4 cup raw cacao powder (or cocoa powder)


soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.

next add in your cacao powder and coconut oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.

**we like our chocolate cream cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired

once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.  you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. why not, right?

optional toppings:

crushed pecans

chocolate sauce (we did one similar to this chocolate sauce, we just reduced everything by 1-2 tablespoons)


we love making this raw chocolate cream cake as mini cakes because they are the perfect individual serving! and just so cute…love mini things.

healthy chocolate cheesecake recipe

decorate your tasty raw mini triple chocolate cream cake any way you would like.

then devour.

valentine chocolate dessert

this is a great chocolate cheesecake recipe that will sure impress your friends, family, or your special loved one for valentines day! promise they won’t believe it is raw and actually good for them.

till next time, now who is coming over for some dessert?



Twin sisters. Personal trainers. Creators of Purely Fit Life online workout club. Helping and inspiring others to get strong and fit at home. Cookbook authors of 3 allergy-friendly ebooks. Bakers. Bloggers. Youtubers. Enjoy a balanced lifestyle with a focus on real food. Love inspiring others to become happy and fit in all parts of life.

A trusted source for all things health, fitness, recipes, and happiness. Every article is real, relatable, and with a side of fun :)

Follow along as Lori shares her journey of being pregnant with her first child.

Learn more about the purely twins and what you’ll find on the blog

Facebook   Twitter   Google+   YouTube      

116 Responses to {raw} mini triple chocolate cream cake recipe

  1. Tara Burner says:

    I’m drooling here!
    going to pin this and share on FB

  2. Lynne says:

    OMG! I will make these soon. Thanks for sharing!!!

  3. brandi says:

    these look incredible! i’ve got to get a good blender and a food processor so i can make these.

  4. This looks ridiculously amazing, girls!!! oh. my. goshness….

  5. Haley says:

    Those look amazing!!!

  6. Cara says:

    So, I actually have one of those mini cheesecake pans but you know what? When baking cheesecakes, I never have good luck. They never fail to fall in the middle. A raw treat makes much more sense.

  7. As always, a delicious yet healthy recipe! You both never cease to make my eyes drool. Yes – eyes drool. ;)

  8. Heathy says:

    OMG! Chocolate – sign me up!!! I will have to make these, they’re so gorgeous. Will be perfect at Lori’s wedding. Hoping to make your cookie cake this weekend for girls night xo

  9. Evan Thomas says:

    These do indeed look incredible. And I love that the filling is so simple to make. It would make for one lucky Valentine’s.

  10. Erica says:

    Ok….a raw dessert bar? Y’all NEED to open one- stat! I’d be all over these babies. I’d want to eat the bottom layer alone!

  11. Tamikko says:

    Oh yum! drool drool… thank you so much for this recipe. Cheesecake has always been my favourite dessert and I have yet to try this, really can’t wait to make it :)

  12. I think i love you BOTH so much right now…..can these get any better or any cuter?!

    You my friends share such healthy amazing options for people to be a bit healthier during the fun “Love Day” coming up!


  13. Gina says:

    These look amazing–can’t wait to make them! Lori & Michelle, I have tried quite a few of your recipes and they have all turned out amazingly well. Thank you for sharing your delicious recipes! Love your blog.

  14. holy shizz! these are classy! where do you come up with this stuff seriously!? wow this will be a perfect wedding dessert for sure :) i know the food will be amazing at lori’s wedding!! i’m also really surprised that something this sophisticated looking has relatively simple ingredients! way to go girls! x

  15. I’ve literally been dying for you girls to post this recipe. I’m making these this weekend!

  16. Lauren says:

    These are gorgeous!! Chocolate heaven!!!

  17. Oh my god. Chocolate, and healthy? YES PLEASE :D. Pinning this now!

  18. bitt says:

    looks so good! do you have a link to the type of mini cheesecake pan you have?

  19. These are so cute! Adding this to my “to make” list– what a perfect Valentine treat!

    What kind of pan do you use to create those cute mini-sized cakes?

  20. These look absolutely incredible! You two are so amazing with raw desserts – they always look great. But these ones in particular are stunning(not to mention they sound delicious :D) And they look perfect for a wedding :D

  21. Lisa says:

    These really are amazingly pretty :-)
    Beautiful pics of them—and I’m sure they’re delicious too!
    Thanks for sharing the recipe, and happy Wine Friday!

  22. GORGEOUS! Maybe you girls should come make the desserts for MY wedding ;)

  23. Kris says:

    pinned, starred, bookmarked – MAKING! these look fantastic, girls! XO

  24. Toni says:

    These look absolutely delicious!!!! Can’t wait to give them a try!!!

  25. LizAshlee says:

    Oh my gosh..I would eat the entire pan! :)

  26. All I can say is . . . WOW! If only I could put my hand through the screen and grab about five or six of those for right now I would be much happier! Such a fantastic recipe!!!

  27. hippie4ever says:

    Mmmmm..I was just wondering what I should make for my son’s birthday. Thanks!

  28. Lou says:

    LOVE these… I may have to make them for MY wedding too!

    Do you use mini spring form pans?

  29. Gena says:

    I honestly do not know how you guys do it. This recipe is incredible. And could be served in any fancy raw restaurant!!

  30. Oh wow these are fantastic! I will certainly be giving these a try in the future!

  31. Wow! Those look impressive–I love how bite-size they are. Must I share them?

  32. THOSE LOOK AMAZING!! I am definitely trying this recipe out! Such a good alternative when a gal just needs a chocolate kick!

  33. Katie says:


    These look amazing and the pics are amazing! Perhaps these should be served at the wedding ; )

    Hope you girls are wonderful! <3

  34. Seriously???!!


    I have been eying these in your header for weeks and kept thinking I wanted to ask you what the heck they were!

    So simple, so delectable, so mouth watering.

    I am definitely making these. I appreciate how there aren’t many ingredients, and all things that aere affordable and in my kitchen right now! Except the pecans, or I would be making these today!

    Thank you!

  35. Melissa says:

    My son’s 1st bday is today. He has horribly dairy allergies so we’re making this for him. From initial taste tests, this is amazing. Can’t wait to see if he likes it! :) Thanks for posting!

  36. Oh my gosh these look to die for!!!! My mouth is just watering looking at the pics! Stunning photography too! Thanks so much for sharing the recipe. I can’t wait to give them a try! I love the idea of mini cheesecakes. What sort of tin/mold did you use?

  37. Koko says:

    Amazing ladies!! I’m drooling big time :-)

  38. Jeanine says:

    These are so gorgeous, can’t wait to try!! Love your site, btw! Just came across it though Finding Vegan.

  39. Tanya says:

    Hi! Do you use raw cashews or roasted cashews? I assume raw, but just wanted to make sure… Thanks!

  40. Kocinera says:

    Wow!! These look so yummy! I’ve always wanted to try some raw dishes, but I never realized that you could make desserts like this. Cool!

  41. Jessica says:

    I made this for my Dad’s birthday and everyone absolutely loved it! (Including me :)) Thanks for the delicious recipe!

  42. Kyra says:

    Wow and gluten free–what a dream! I think this recipe goes to the top of my to do list:)

  43. Aasya says:

    Hey, I really wanna try these out, they look sooooo good!!! But I’m worried about them tasting different since they won’t have eggs, and I’m not a vegan. Can you tell me what ingredient I can substitute with eggs? Please :)
    PS. I want to make these when my dad comes on the 26th, so I would appreciate it if anyone can tell me before then!

    Smiles! :)

    • Aasya, I am not really sure what to substitute for eggs. As this recipe is made to be unbaked. If you add eggs you will have to bake it. This recipe is really good even for non-vegans. Sorry we will not be able to help with making it with eggs as it is best as is. Sorry.

  44. Leilynn says:

    What kind of pan were you using to make these cute cakes?

  45. Archana says:

    Can you substitute coconut oil with some other oil? Never used coconut oil for cooking.

    • Archana well for raw desserts you are not cooking the oil, which is why coconut oil works the best as it gets solid when cold. So the desserts stays together. The only other option is cacao butter.

  46. AMBER says:

    i just made this and its mind blowing good im impressed it came out of my kitchen :) thanks for the amazing recipe

  47. Tawsha Simon says:

    Can you substitute anything for the cashews? I read a similar recipe where the author used garbanzo beans, but I don’t know how that would work out for this. Great site by the way! I have 10+ food allergies so your recipes are really helpful!

    • Tawsha you can use macadamia nuts or even almonds. not sure about garbanzo beans, but you could give it a try I guess. just cashews help provide the creaminess. if you eat soy, tofu should work too. hope this helps.

  48. Marie says:

    Do they go into the “freezer” compartment to freeze or into the refrigerater compartment ?

  49. Ronn says:

    I hope this isn’t one of those “stupid questions”, but approximately how many whole pecans will it take to make 1 cup of pecan meal?

    My family and I always have a raw dessert on Sunday evenings, and this is definitely going to be our next one! They look fantastic. And such *beautiful* photographs!

  50. Elizabeth says:

    I found your blog a few weeks ago searching for gluten-free “bakers” in North Carolina. The recipes look tasty, but this one caught my eye and I knew I had to have some. I’ve made it TWICE now. (Well, a half recipe once to see if it was good as it looked.)

    I was surprised at how simple it was. And oh so yummy! It was a big hit. This is definitely a keeper.

    Thanks for posting!

  51. Lisa says:

    I’m wondering if the dates can be removed and stevia used instead?

  52. Malia says:

    Where is the best place to get the liquid coconut oil at a decent price?

    • Malla well coconut oil is not always liquid, it is liquid when at a certain temperature. now with the hot months it is usually liquid in stores, but could be solid. most health food stores sell it, look out for sales. also amazon online has good deals.

  53. Nicole says:

    Just wanted to let you know that I made these tonight… OH MY GOODNESS. Ahhhhmazing. Thank you for this wonderful recipe!

  54. Alma Jose says:

    Lori and Michelle,
    This recipe is amazing! I’m inspired to try this. I was wondering, where can you purchase a mini cheesecake pan? I love the shape of these babies:-)

  55. Nick says:

    I stumbled upon this today looking for a raw cheesecake recipe. All I can say is “wow” – I made it in about 30 minutes, it was so easy and so good. Plus you made me look good for my dinner date tonight, thanks for that! I just used ring molds and pressed the crust down tight. After a couple hours in the freezer the entire thing slid out easily using the plunger. Triple chocolate heaven.

  56. Patti says:

    How do you make the chocolate for the top???
    Doing a vegan brunch on sunday

  57. siewlingchaw says:

    hello what can i substitute coconut oil with ? :)

  58. Bart says:

    Verry beautifull and delicious! Looks verry professional. Im gona try to make it also.

  59. Shaina says:

    Obviously I know raw cashews are the best but can I make this with cashews that aren’t raw? For some reason raw cashews are hard to find around here :(

  60. Shaina says:

    Thanks so much for your quick reply!! I plan on making this for my Dad for Father’s day…he will be super excited! :)

  61. Bart says:

    I love raw food!!! I feel so clean after eating and is so healthy.
    Love this website!

  62. Sue says:

    Can cashew butter be used in place of soaked cashews for the triple chocolate cream cake recipe?

  63. Tovah says:

    These are amazing. I replaced the water in it with orange juice and zest to make jaffa cakes. Worked perfectly!

  64. Renee says:

    Hello Ladies! Not sure how I came across your website, but I have made these triple chocolate cream cakes (and shared the recipe) many times now! I have gotten nothing but rave reviews. They are absolutely AMAZING!! Thanks so much for sharing your talents with the web world! I feel fortunate to have discovered you and your great recipes.

  65. Cheryl says:

    I just made this….. was easier than I expected, and OH MY GOSH this tastes sooooooo good… Thank you!!!! =D

  66. Casey O'Brien says:

    These are so yummy!!! But I used almond meal for the base and found that it did not set very well… Was going to attempt again with pecan meal as recipe says…. Do you think that will help the base set better? Or adding water? Would love to know what you suggest!

    • purelytwins says:

      Casey pecans are a little fatty than almonds, so they do work bests. But you could add in more dates to help hold it together when using almonds.

  67. Krissy says:

    Wow! Can’t wait to try these!! They look delicious!! Just started following your blog and I already KNOW I won’t regret it!! :)

    If we don’t have a mini cheese cake pan (which I will try to find one to buy) Can we just make these in a silicone muffin tray?

  68. Christina Gagnon says:

    Are cashew pieces the same as whole cashews as far as measuring goes? In other words is 2 cups whole cashews O.K. or should I go by weight (16oz of pecans – 2 cups). Thanks for your help – can’t wait to try this recipe.

    • purelytwins says:

      no cashew pieces are not the same as whole cashews because the pieces are smaller so you are getting more volume. we suggest going by weight.

  69. Amy Gorski says:

    I made these yesterday and WOW. Talk about dense, chocolate heaven! I wish I could post the picture that I took!!! Well done ladies!

  70. Tara says:

    My 3 kids are allergic to nuts. What can I use as a substitute? Would chick peas work?

Leave a reply