Dark chocolate and spices are perfect partners. This cheesecake has a spiced fudgy brownie base and a smooth rich dark chocolaty-toned cheesecake topping. It pairs very well with this refreshing ice-cream which has just the right amount of vanilla and fruit to cut through the richness of the cheesecake.

NOTES: Cheesecake setting time: 2-6 hours / Ice-cream freezing time: 30mins – 12 hours

Spiced Chocolate Brownie Cheesecake
Prep time
Yield: 8 servings
  • Brownie Cheesecake Base:
  • ½ cup walnuts, dry
  • ½ cup pecans, dry
  • ½ cup hazelnuts, dry
  • ½ cup cacao powder or good quality cocoa powder
  • 1½ tbsp coconut sugar
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • a pinch of grated nutmeg
  • a pinch of salt
  • 2 tbsp your favourite raw chocolate bar or dark chocolate, grated
  • ½ tsp orange zest
  • ½ tsp vanilla extract
  • 1 ½ tbsp maple syrup
  • ¼ cup dates, stones removed
  • 1 tbsp orange juice
  • 1 tbsp melted cacao butter

  • Chocolate Cheesecake:
  • 1½ cups of cashew nuts, soaked
  • 1 cup of filtered water
  • ½ cup cacao powder
  • ½ cup agave
  • ½ cup of melted cacao butter
  • A pinch of sea salt
  • Cacao powder for dusting
  1. To make the base, pulse the walnuts, pecans, hazelnuts, cacao powder and coconut sugar in the food processor and process until it resembles fine breadcrumbs. Transfer to a mixing bowl.
  2. Add the cardamom, ginger, cinnamon, nutmeg, salt and grated chocolate and stir until well combined.
  3. Add the orange zest, vanilla extract and maple syrup and mix again.
  4. Blend the dates with the orange juice until they form a paste and stir this into the mixture. It should start to stick together and become a stiff dough. Finally work in the melted cacao butter.
  5. Press the mixture into a spring form cake tin lined with baking parchment. Leave in the fridge to set.
  6. To make the cheesecake topping, rinse the cashew nuts well under cold running water.
  7. In a blender, whizz the cashews with 1 cup of filtered water, cacao powder and agave, salt and blend until smooth.
  8. Add the melted cacao butter and blend again until well mixed.
  9. Pour over the spiced brownie base and leave in the fridge or freezer to set.
Vanilla, Prune and Cinnamon Ice-cream
Prep time
  • ½ cup semi soft prunes, chopped
  • 2 tbsp orange juice
  • ¾ tsp ground cinnamon
  • 1 cup cashew nuts, soaked
  • ½ cup almond milk
  • ¼ cup agave
  • 1 tsp lemon juice
  • 1 tbsp good quality vanilla extract
  • ¼ tsp ground ginger
  • 1 tbsp soya lecithin granules (optional)
  • ¼ cup coconut oil, melted
  1. Soak the prunes in the orange juice for 20 minutes. Reserve half the prunes and add the remaining half to a blender with the orange juice and the cinnamon. Whizz until smooth.
  2. Rinse the cashew nuts in cold running water. In the blender whizz them with the almond milk, agave, lemon juice and vanilla extract until smooth.
  3. Add the lecithin if you’re using it and blend again. Add the blended prunes and melted coconut oil and blend again. Hold off from adding the reserved prunes just yet!
Freezer method:
  1. Pour the ice cream mixture into a freezer-safe tub and put it in the coldest part of the freezer for two hours or until the ice-cream is firm at the edges. Then, remove it from the freezer and whisk the ice cream with a hand whisk. This breaks down any ice crystals that may have been formed. Return to the freezer-safe container for another two hours.
  2. After the two hours is up, remove the ice cream from the freezer and whisk again. Then fold the reserved prunes into it. Return to the freezer until frozen solid. Depending on your freezer, this could take up to 12 hours or overnight.
  3. Remove from the freezer about 20 minutes before serving for an easy and delicious soft scoop.
Ice cream maker method:
  1. If you have an ice cream maker: semi freeze the ice cream
  2. according to the manufacturer’s instructions until almost frozen but
  3. still soft. Finally fold in the reserved fruit and leave to firm up in the
  4. freezer.