raw salted caramel_raspberry cheesecake

raw salted caramel raspberry cheesecake 2

It’s been a wee while since a recipe graced the pages of this blog, so I’m thrilled to be serving you this all-kinds-of-delicious cake (created just for us!) by raw vegan chef Kelly Fielding from Bella & Bhakti. Raw salted caramel and raspberries? Um, yes. 

But first, some more about our lovely guest chef… Kelly is also a passionate writer from Byron Bay, who combines her love of the written word with her forays into health and wellness. A gypsy heart and lover of nature, she finds inspiration in the world around her and translates her visions into whimsical stories and edible creations… Mmmmm. Over to Kelly!

I would say that most of the desserts I make are quite light and fruity, something that you can enjoy that tastes divine but also leaves you feeling energised and refreshed.

I love making desserts with the flavours that are in season and I like adding superfoods for an extra zing! This is a beautiful creamy cheesecake that has two simple layers, merging a maca-infused caramel with a sweet berry swirl.

This Raw Salted Caramel & Raspberry Swirl Cheesecake is the perfect dessert to share with friends and celebrate these long summer days! x



¼ cup of sultanas

¼ cup of almonds

½ cup of coconut

1 teaspoon of coconut oil


1 cup of soaked dates

1 cup of soaked cashews

1 ¼ cups of almond milk

1 teaspoon of vanilla powder

½ a teaspoon of salt

3 tablespoons of coconut oil

1 teaspoon of maca powder

¼ cup of raspberries

¼ cup of purple grapes

1 teaspoon of Bare Blends Bare Berry powder (or Acai or Maqui powder)


For the base, add all the ingredients to a food processor and pulse until the mixture breaks down comes together to form a sticky consistency that still has retains some texture. Press this base mixture into the bottom of your springform pan (I use a small 11cm tin) and set in the fridge while you make the filling.

In a high speed blender, blend the strained dates and cashews with the almond milk, vanilla, maca powder and salt until very smooth and creamy. Add the coconut oil and blend again until well combined.

Pour half of this mixture on top of the base and place in the freezer.

Add the raspberries, grapes and berry powder to the mixture left in the blender and blend until smooth and well combined.

Serves 2-4. To make a full cake size simply double or triple this recipe.

raw salted caramel raspberry cheesecake 3 raw salted caramel raspberry cheesecake 3

raw salted caramel raspberry cheesecake 2

Ummmmm, delicious! Big thanks to Kelly for this delightful recipe. You can find out more about Kelly and her work by connecting with her at www.bellaandbhakti.com and following her on Instagram @bellaandbhakti

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