1. ¼ cup (25g) desiccated coconut

  2. 1 cup (120g) raw macadamias, soaked for 4 hours

  3. ½ cup (80g) soft Medjool dates

  4. ¼ tsp sea salt

  5. ½ tsp Queen Vanilla Bean Paste

  6. 1-2 tsp Queen Pure Maple Syrup


  1. 1 ½ cups (180g) natural cashews, soaked overnight or at least 6 hrs, drained

  2. 2 tsp Queen Vanilla Bean Paste

  3. 1/3 cup (80ml) coconut oil, melted

  4. ⅓ cup (80ml/120g) honey or ¼ cup (60ml) Queen Maple Syrup

  5. ¾ cup (95g) raspberries, fresh or frozen

  6. 2 lemons juiced (approx 90ml)

  7. 1 tsp lemon zest


  1. 3 cups (225g) shredded coconut

  2. ¼ cup (60ml/80g) Queen Pure Maple Syrup

  3. 1 tsp Queen Vanilla Bean Paste

  4. Pinch sea salt

  5. Fresh raspberries

Method - Crust

  1. 1

    Grease and line a 20cm springform cake tin with baking paper and sprinkle the base with coconut. Set aside.

  2. 2

    Process macadamias, dates, salt, Vanilla Bean Paste and Pure Maple Syrup until a smooth mixture comes together. Press mixture into cake tin evenly using the back of a spoon. Set aside.

Method - Filling

  1. 1

    Place cashews, Vanilla Bean Paste, coconut oil, honey, lemon zest and juice in a clean food processor and process until a smooth mixture is achieved. Depending on the strength of the processor, this may take some time. Pour half of this mixture into the cake tin and spread with a spatula.

  2. 2

    Return remaining mixture to the food processor and add raspberries. Process until smooth then pour over vanilla layer. Place cake tin in freezer and freeze overnight or until solid.

Method - Topping

  1. 1

    Prepare topping by placing coconut in food processor and pulsing until a fine mixture comes together. Add Pure Maple Syrup, Vanilla Bean Paste and salt and press into a lined baking tray. Freeze until ready to use.

  2. 2

    Remove cheesecake from the freezer 20-30 minutes before serving. Carefully release the spring on the cake tin and remove baking paper on sides. Garnish cake with fresh raspberries and broken up coconut bark. Use a hot knife run under hot water to serve immediately. Always store cake in the freezer until ready to eat.

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