The best cheesecake you will ever make…

Leni’s model and Influencer Izi runs a lifestyle, food and travel blog alongside her
boyfriend/photographer Jonny Seelenmeyer. ‘The Editorialist is born out of a passion for
photography and a thirst for adventure. The Editorialist is a travel, food and lifestyle blog
bringing advice, tips and incredible images from around the globe. The Editorialist creates
artistic and detailed reviews of their adventures. From restaurants, hotels, to fashion and
events, these two have it covered.’ Below we share one of the most mouth-watering
recipes from the blog



Serves 10
(These paleo and vegan-friendly cake is refined-sugar, dairy, gluten and egg free).

Round cake tin
Food processor

2 tbsp coconut oil, melted
1 cup of raw Almonds
1 cup of coconut shreds
2 tbsp of raw cacao powder
5 dates (seeded & soaked)

Salted Caramel Cream layer:
10 dates (seeded & soaked)
2 cups of cashews (soaked overnight)
1/3 cup coconut oil, melted
1 tsp Himalayan salt (can add more depending on taste)
1 tsp vanilla powder or essence
1 cup of coconut milk

Chocolate icing layer:
1/3 cup of cacao powder
1/4 cup coconut oil, melted
2 tbsp coconut nectar (or honey)
2 tbsp warm water


1. Soak the cashews in filtered water and cover for 6-8 hours. Drain and rinse.

2. Base: pulse all of the ingredients in a food processor until it is the consistency of wet
sand. Press evenly into the tin.

3. Caramel layer: place the dates and cashews in a food processor and puree. Add all
other ingredients and blend until very smooth. Spread the caramel evenly onto the base.

4. Chocolate layer. In a bowl, mix the coconut oil and warm water to thin the oil. Slowly
incorporate the cacao and coconut nectar until reaching an even consistency. Smooth
the chocolate over the caramel layer.

5. Cover the tin and put in freezer to set. This will take at least 4-5 hours, it is best to
leave overnight.

6. Remove the cake from the freezer to soften a little for 5 minutes before cutting, and serve
in small slices as it is quite rich. Any leftover cake will keep in the freezer for up to 3 weeks.

Preparation time: 45 minutes, plus soaking and setting times

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