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Raw Persimmon Cheesecake With Cacao Sprinkles - Our 20th Anniversary Cake

Dessert, Cheesecake, Raw CheesecakeLina Liwag4 Comments

October 30th was an important day for my husband and I.  It was our 20th Anniversary!  Wow! I just couldn't believe how time has flown.  There's so much gratitude in our thankful for God's blessings through the years. The lessons we've learned and are continually learning in our marriage and parenting make it even more special and meaningful. 

So to celebrate the occasion, I wanted to make a special cake...something with my favourite fruit in season...with just the right flavours and ingredients to go with it.  And delicious enough for everyone.  I'd love to share it to friends, co-workers and relatives. 

With that intention, I was so ecstatic when I found a box of the freshest and nicest looking Fuyu persimmons at my grocery store. As if they were just there waiting for me. Raw persimmon cheesecake here I come!  This would be the 2nd installment to my "dessert making adventure." I wrote a bit about persimmons in an earlier post here.  For this recipe, no sweetener was necessary. Isn't that awesome?

As I write this, I'm happy to share that the cake came out very was enjoyed by our mini community.  I felt the joy as people smiled and savoured this homemade 20th Anniversary cake!




 Raw Persimmon Cheesecake  With Cacao Sprinkles

Crust :
1 c. raw  almonds 
6 pcs medjool dates, pitted and sliced into small pieces 
4 Tbsp raw cacao powder 
a pinch of sea salt 
1 vanilla pod scraped or 1/2 tsp. vanilla powder 

1. Place almonds in food processor and process until finely chopped. 
2. Add dates, cacao, vanilla and salt and process until mixture stick together. 
3. Transfer the mixture into the bottom of a 9" spring form pan lined with parchment paper (a smaller 7" pan can also be used which will yield a thicker cake). Make sure to press it well. 

2 1/2 c. raw cashews, soaked overnight or minimum 4 hours
3 c. Fuyu persimmons, peeled and chopped 
1 c. fresh orange juice 
1/4 c. lemon  juice 
1/2 c.coconut oil, melted
(see #3 below on sweetener)

2 1/2 Tbsp. cacao nibs 



1. Rinse and drain soaked cashews. Prep the persimmons, orange and lemon juices, melt the coconut oil by placing it on a small bowl over a pan of  simmering water. 
2. Transfer them all into a high-speed blender. Process until smooth. 
3.  Adjust the taste.  If persimmons are very ripe, no sweetener is required otherwise add up to 2 1/2 Tbsp. of maple syrup if they are still a bit crunchy.
4. Pour over crust. Sprinkle the cacao nibs on top. 
5. Freeze until cake becomes solid, approximately 6-7 hours.
6. Remove from the freezer 30 minutes before serving. Enjoy!

There's also an older cheesecake recipe made of pomegranate, my other favourite fruit. You can check it at this link. 


Marriage is a gift and I am truly grateful that Angel and I are partners in this life that God gave us.  I'm thankful for the bible, a standard that both of us can trust.  Then there's our good friends who help hold our hands when we need strength and support. I can truly say that we are enjoying each other.  Happy 20th my dearest!