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This dessert is one of a kind. Apart from being absolutely delicious, as well as stunning, this cheesecake is also completely guilt free! Be careful, it will be gone in a flash - the ‘guilt free’ aspect only leaves people wanting more! 

Ingredients (serves 8-10)


Qty Ingredients
230g Unsalted plain cashew nuts
40g Raw cacao (or cocoa powder)
250ml Boiling Water
1 Berry Blush Rosehip Tea Bag
150ml Coconut Oil
60g Cartwright and Butler Acacia Honey With Comb or Sweet Freedom Syrup


Qty Ingredients
200g Almonds
150g Brazil Nuts
1/2 tsp Vanilla Essence
150g Dates, stones removed
60g Coconut Oil
20ml Boiling Water
1 Berry Blush Rosehip Tea Bag


  • Start by lining an 8 inch spring bottom cake tin with cling film or baking paper.
  • Pour the boiling water for the topping into a measuring jug and brew your teabag for a few minutes. In a large bowl, soak the cashew nuts in the tea for around 30 minutes.
  • The base needs to be made first so that it can set a little in the fridge. Blend the almonds and brazil nuts in a food processor until they resemble breadcrumbs or close to. Soak the teabag in the boiling water for a minute, until it changes colour. Add all the other ingredients for the base and blend again until the mixture is sticky and easy to form balls. 
  • Press the mixture flat into the base of the tin, and then place it in the fridge.
  • Now for the topping. *There’s no need to wash your processor at this stage* Pour the cashew nuts and tea water, raw cacao, coconut oil and honey or sweet freedom syrup into the food processor. Blitz everything until completely smooth and creamy. 
  • Remove the tin from the fridge and pour the topping straight over the base. *Don’t worry if it looks too runny, it will harden up in the freezer*. Bang the cake tin on your surface to ensure the top is flat. 
  • For best results, freeze the cheesecake for 4 hours, or alternatively place it in the fridge for 8 hours.
  • When the cake is set, remove it carefully from the tin, dust over some raw cacao and decorate with fruit.

Then impress all your friends with it at your next dinner party! 

This month Twinings is working with the brilliant healthy food blogger Olivia Huntingford to create some healthy ‘free from’ recipes for you to enjoy. Her skills at picking super healthy ingredients but with all the taste are fantastic so we thought we would give her the challenge to incorporate tea into the mix. We hope you like her creations and don’t forget to take some pictures for us to see!

Check out Olivia's blog here – Hunting for Health

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