Mother’s Day, Lime and Gogi Berry Cheese Cake.

Yesterday as we know was Mothering Sunday and I hope all mums and their families had a great day.

For my mum I decided to make last minute a raw delight and i was inspired by a raw lime cheese cake I had tried a couple of days earlier from the local health food shop, this last minute decision is why the post is being published after mothers day and not before and i share simply because it was so yummy that it can be rawesome for any occassion.

Equipment Needed:

Vita Mix or any high-speed blender and an 8 inch cake tin.

Base Ingredients:

  • 250g – Hazelnuts
  • 1 tbsp – Flax Seed
  • 1 tbsp – Coconut Oil
  • 6 – Dates
  • 1 – pinch of Himalayan Pink Sea Salt

Filling Ingredients:

  • 250g – Cashew Nuts
  • 100g – Coconut Oil
  • 2 tbsp – Maple Syrup
  • 1-2 – Freshly Squeezed Limes (Taste mixture add more if you need to)
  • 1 – pinch Himalayan Sea Salt

Topping Ingredients:

  • 1 – Handful of Gogi Berries
  • 1 – Handful of Chopped Almonds


Place the base ingredients into the blender and blend until you get a mixture that will stick together and then line the base of your cake tin with the mixture.

Place the filling ingredients into the blender and blend until you have a smooth thick texture and then pour over the base and spread evenly.

Then take some almonds chop them and sprinkle over the top and do the same with the gogi berries.

leave over night or for a couple of hours in the fridge and hey presto you will have yourself a very filling, nutritious and delectable raw cake that the whole family will love.


Serve with a smile in the knowledge you will be hailed a hero of the kitchen and yet it was all so very simple but that life hey the simple things.

Note: when blending the filling keep tasting to see how much lime you want to add, 1 lime produced a subtle lime flavour more will intensify the result.

Finding you in Great Health

Matt Allen

The Yoga Health Coach