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DarkSun Cheesecake ~ with things warming up here in Mallorca and the kitchen this no-bake dessert is welcome and very addictive.  This is the perfect cheesecake for vata and kapha dosha to enjoy!

Dark Sun Cheesecake

Serves 8 



100 g Almonds

100 g Roasted Hazelnuts

80 g desiccated coconut

2 tbsp cacao powder

100 g Medjool dates, pitted

pinch of Himalayan salt

100 ml Maple syrup



400 g Cashews, soaked in water 4 hours min.

100 ml maple syrup

6 tbsp coconut milk

70 g cocoa powder

5 pieces of rehydrated mango in hot water for 5 minutes or until softened

1 tsp ginger powder

pinch of Himalayan salt

100 g cacao butter, melted in a pan


Chocolate glaze:

100ml cacao butter melted

60 g cacao powder

50 ml maple syrup 

1 tsp condensed milk (optional)



1 Orange zest

peeled ginger grated 



Line a 20 cm cake tin with parchment paper.  In the food processor mix the nuts on the s blade until fine breadcrumb size meal is seen. Chop the dates up small and add those and the rest of the ingredients into the processor for another few minutes and a dough forms, be careful not to over-process this into nut butter.

Press the ingredients into the tin form to make an even base.  Pop in the freezer to firm up.



Make sure the cashews are washed and drained and place in a clean food processor.  Pulse and add the maple syrup, milk, cacao and salt for 2 minutes. 


Add in the ginger and rehydrated mango with the melted cacao butter.   A process on a high setting until smooth and creamy.


Take the base out of the freezer and with a spatular pour on the cashew filling and smooth over.  Pop it back in the freezer overnight to firm up well.


Chocolate glaze:

In a pan on a low flame add all the ingratiate and mix with a sauce whisk until smooth.

Once the cheesecake has firmed up and the glaze is still warm and liquid, use a spoon and make a swirl in a circle onto of the cheesecake.



Zest the orange and grate the ginger and place it on the cake after you have made the chocolate glaze.

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