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White Chocolate Raspberry Rose Cheesecake

White Chocolate Raspberry Rose Cheesecake
Client:Rebecca Almazan


Rebecca, a certified Raw Food Instructor and Chef, is the creator of A Raw Education, a blog dedicated to teaching the principles of raw, vibrant, living food. She shares her passion of un-cooking through her recipes and rawesome advice on how to be successful on the raw living lifestyle.  Rebecca believes that everyone should be able to enjoy an energetic life full of health and radiance.  Through her blog, raw food classes, and one on one consultations, she strives to empower people with the knowledge necessary to make the transition to the raw lifestyle and achieve all of their health and fitness goals.

This creamy, decadent cake combines raw cacao butter, fresh raspberries and rose water for an absolutely delicious filling in a fine, homemade crust of coconut shreds and cashews – a dessert that is both beautiful and super tasty. Enjoy it with a loved one!


For The Crust

  • 3 cups fine coconut shreds
  • 1 cup cashews
  • 1/4 cup melted coconut butter
  • 2 tablespoons rose water
  • 1 tablespoon fresh beet juice- more if you desire a deeper pink or red color

For The Filling

  • 1/4 cup melted raw cacao butter- use the double boiler method
  • 2 tablespoons fresh beet juice- more if you desire a deeper pink or red color
  • 1.5 cups fresh raspberries
  • 1 cup fresh thai coconut meat
  • 2 cups cashews- soaked overnight
  • 1.5 cups coconut palm sugar -or your favorite sweetener
  • 1/2 cup thai coconut water
  • 1 large lemon- juiced
  • 3 tablespoons rose water
  • 1 teaspoon vanilla
  • pinch pink salt
To Make The Crust 

  1. Process all the ingredients in a food processor until incorporated and fine.
  2. Pour crust into a round spring form pan and push into the bottom and up the sides of the pan.
  3. Set in the freezer while you make the filling.

To Make The Filling

  1. Blend all ingredients until smooth. Work quickly with the melted cacao as it will solidify if it goes cold.
  2. Pour into the spring form pan and place in freezer until it sets- about 3-4 hours.
  3. Enjoy!


Top the cake with fresh raspberries, raw white chocolate and coconut butter hearts, pieces of leftover crust, beet pulp, raspberry puree or any other sweet treats you prefer!


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White Chocolate Raspberry Rose Cheesecake

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