This weekend is a special day for me. Not because it's Valentine's day but because it marks the 4th year Tod and I have been together.

4 years ago was when I was introduced into this new life.

Tod was and is the most beautiful, lively, glowing man I have ever met. I couldn't help but walk straight up to him, talk all night, dance, give him my phone number and then MARRY HIM!

Not that sudden but you get the picture.

I am just as in love with him now as I was then, except now I get much more sleep.

For Valentine's Day I have made this raw Fruit Cheesecake made with cashews and coconut meat. If you can't find coconut meat in your local health foods store please feel free to use 2-3 cans of cold full fat coconut milk and scoop out the cream (use the cream only).

This soft cheesecake has such a beautiful flavour; apples, banana, strawberry, raspberry and vanilla.

And when we eat our treats we like to indulge. So why not make it healthy and go for it! Take two pieces and not worry about the waste line.

This cake turns out perfectly when it is made the day before (less work on the day of. Am I right!?)

Serves 12

Prepare ahead - Soak 1 cup raw cashews, covered in filtered water, for 4 hours
Soak dates, covered in warm filtered water, for 20 minutes



  • 1 cup raw walnuts
  • 1/2 cup quick oats
  • 1/4 cup shredded coconut
  • 5 dates, pits removed and soaked
  • 1 tsp. pure maple syrup
  •  3 Tbsp. coconut oil, melted


  • 1 cup raw cashews, soaked
  • 1 cup almond milk or any other nut milk you prefer
  • 1 cup coconut meat (or 2-3 cans of coconut milk - full fat, use cream only)
  • 3 Tbsp. unpasteurized honey or clear unpasteurized agave nectar
  • 1 cup berries - strawberries and raspberries
  • 1 apple, core and skin removed
  • 1 banana
  • 1 tsp. vanilla extract


  • 1/4 cup raspberries, thawed if frozen
  • 5 strawberries, thawed if frozen
  • 1 tsp. unpasteurized honey or clear unpasteurized agave nectar


  • shredded coconut

1. Soak 1 cup of raw cashews for 4 hours. Rinse. Soak dates for 20 minutes. Drain

2. Crust - Melt coconut oil in a pan on the lowest setting on your stove. Add dates, coconut oil  and maple syrup to a high speed blender and blend until it forms a paste. Scoop the paste into a bowl. Add raw walnuts to a high speed blender and blend until ground, pour into the same bowl with the date paste, add quick oats and shredded coconut and stir well. Line the base of a 8 or 9 inch cheesecake pan with removable sides with parchment paper. Pour crust in the pan and pat down evenly with fingers or the back of a spoon. Place into the freezer until filling layer is ready.

3. Filling - Add all of the ingredients to a high speed blender (I use my nutribullet) and blend until smooth. The mixture will be thick. Pour on top of your crust layer, even out with the back of a spoon, cover and place back into the freezer to set for 1 hour.

4. After one hour has passed move the cheesecake into the fridge to let set and thicken for 5+ hours. 

5. Drizzle - Blend ingredients until smooth.

6. Cut into 12 equal pieces, add drizzle and garnish and serve.

Make this cake the night before.