White Chocolate Marble ‘Cheese’ Cake

This White Chocolate Marble ‘Cheese’ Cake is great for a picnic in the park, dinner with friends or a weekend treat! It is also paleo friendly, dairy and gluten free. This recipe features a couple of our chocolate lover ingredients – cacao butter & cacao powder.

Fun facts about cacao

Raw organic cacao (ka-kow) has been labelled a Mayan superfood due to its high levels of antioxidants & minerals. Unlike cocoa powder, which is a highly processed product, raw cacao contains much higher levels of goodness & powerful antioxidants. It’s also a great source of magnesium – perfect for relieving tired aching muscles & stress relief. Cacao beans are harvested from the Amazonian rain forest cacao trees (Criollo Amazonico Cacao). During the process of creating cacao powder – we actually get 5 products! We start off with cacao nibs which is the raw cacao beans without the skin. We then ground the nibs into a paste and get cacao liquor. We then press the cacao liquor into cacao butter and cacao powder.



  • 1 1/2 cup Flannerys Own Blanched Almond Meal
  • 1 cup Flannerys Own Organic Desiccated Coconut
  • 8 medjool dates
  • 2 TBS Flannerys Own Organic Cacao Powder
  • 2 TBS Flannerys Own Organic Coconut Syrup


  • 2 cups Flannerys Own Cashew Pieces
  • 1 1/2 cup almond milk (or milk of choice)
  • 1/2 tsp vanilla bean paste/essence
  • 100g Flannerys Own Organic Cacao Butter, melted
  • 1/4 cup Flannerys Own Organic Maple Syrup

Dark Chocolate Cacao Swirl

  • 1/4 cup Flannerys Own Organic Coconut Oil
  • 1 TBS Flannerys Own Organic Cacao Powder
  • 1/2 TBS Flannerys Own Organic Maple Syrup

White Chocolate Cacao Swirl

  • 30g Flannerys Own Organic Cacao Butter
  • 1/2 TBS Flannerys Own Organic Maple Syrup
  • 1/4 tsp vanilla bean paste/essence


  • Soak the cashew pieces with the almond milk and vanilla bean paste overnight.
  • For the base combine all ingredients in a food processor until they form a ‘dough’ like ball. If the mixture is too crumbly and is not coming together slowly add some warm water to bring it together.
  • Press the mixture evenly into a 20cm lined spring form tin. Work the mix approximately half way up the side of the tin. If it is sticking to your fingers, wet your hands with some water and continue spreading the mixture.
  • Put the base in the freezer while preparing the filing.
  • For the filling add the soaked cashew mix, maple syrup and melted cacao butter to a food processor, processing until smooth and creamy.
  • Pour the mixture over the base and refrigerate (you don’t need to freeze) until almost set.
  • For the dark chocolate chocolate cacao swirl combine all the ingredients in a saucepan over low heat.
  • Pour the mixture over the cheesecake and use a skewer or a knife to swirl the chocolate through the top of the filling. Allow the chocolate to firm a little and repeat this process with the white chocolate swirl ingredients.
  • The result should be a marble look on top of the cheesecake.
  • Refrigerate the cheesecake until completely firm.


Top Deck ‘Cheese’ Cake

  • Try replacing the cacao chocolate with good quality, melted white chocolate (from the bulk bin at your local Flannerys store) on top of the base (before the filling) and melted milk chocolate (also from the bulk bin) on top of the filling. This will be a more decadent flavour but will not be dairy free.

White Chocolate Mixed Berry ‘Cheese’ Cake

  • Try replacing the cacao swirls with a berry sauce. Simply combine 1 cup of frozen berries in a saucepan with a 1/4 cup of water and simmer until thickened. Allow to cool before pouring over the filling. Refrigerate until set.