Black Widow Cheesecake

Black Widow Cheesecake

These dark & delicious raw cheesecakes with fresh seasonal fruit are a beautiful addition to your High Tea spread. Created for us by Mariza of

6-8 muffin size cakes


30 minutes prep & 30 minutes cooking time



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1 C shredded coconut
1 C gluten free oats or toasted buckwheat groats
½ C homemade chocolate, melted
1 heaped Tbsp hazelnut butter or almond butter
1½ Tbsp activated charcoal
1 tsp vanilla extract or powder
¼ tsp salt

200ml coconut cream, chilled
½ C homemade chocolate, melted
1 Tbsp activated charcoal
1 tsp vanilla extract
pinch of salt

Chocolate ganache:
⅔ C coconut cream, chilled
¼ C homemade chocolate, melted
1-2 tsp activated charcoal
pinch of salt

fruit like figs, gooseberries, blackberries (other fruits like pineapple, strawberries or even peach slices can also be used.)
fresh mint leaves
golden edible flakes (if available)

For homemade chocolate:

⅓ C cacao butter
½ C cacao paste
1 Tbsp almond butter
⅓ C coconut sugar or coconut blossom nectar
¼ tsp salt


For the base:

Place the shredded coconut, oats & salt in a high-speed blender or food processor & blitz until it resembles bread crumbs. Gradually add the homemade chocolate, nut butter, activated charcoal & vanilla while blending on low. Remove & then press into silicone muffin moulds. Place in the fridge to set while you make the filling.

For the filling:

Place the coconut cream in a blender or use a hand-held whisk, gradually add the melted chocolate. Fold in the vanilla & the salt. Take the bases from the fridge & pour over the filling. Place back in the freezer to set for one hour.

For the ganache:

Add the ganache ingredients to a bowl & mix together. Add 1½ Tbsp of the ganache on to each cheesecake & decorate with the fruit & gold edible flakes. Place back in the refrigerator to set.

For homemade chocolate:

Follow specific temperature instructions to make tempered chocolate or just melt, mix & set for quick, untempered chocolate. (Tempered chocolate doesn’t melt as easily as untempered chocolate.)

Step 1:

Bring water to a boil in a pot & remove from heat. Place the cacao butter & cacao paste in a glass bowl, & place the glass bowl on top of the saucepan (Here you are creating some kind of bain-marie, so the cacao paste & cacao butter melts evenly).

Step 2:

If you are using coconut sugar, then blitz it up to resemble the consistency of icing sugar. Here you can add superfood powders like maca, mesquite or baobab.

Step 3:

Once the cacao butter & cacao paste have melted & have reached 42℃, add the almond butter, coconut sugar or blossom nectar, salt & whisk well. Let the temperature drop to 28℃. This step will take quite a while, around ten to fifteen minutes.

Step 4:

Reheat once again up until 31℃, remove & pour the chocolate into moulds. Let the chocolate set at room temperature & reheat to melt when you want to use it again.

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