Nettle Vegan Cheesecake (grain-free)
Serves: 6" cake
  • Crust layer:
  • 80g pumpkin seeds (1/2 cup)
  • 45g shelled hemp seeds (1/3 cup)
  • 5 medjool dates, pitted
  • 1tbsp coconut oil
  • ½tsp cinnamon
  • pinch Himalayan pink salt
  • Nettle layer:
  • 30g nettle leaves (2 cups)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • ½ lemon, juice
  • ½ lemon, zest
  • 60ml water (1/4 cup)
  • 200g coconut butter (1 cup)
  1. Prepare 6" round cake tin with removable base, no need to grease it.
  2. Place pumpkin seeds into a food processor or high speed blender and pulse few times until coarsely ground. Add shelled hemp seeds, pitted dates, coconut oil, cinnamon and salt and blend until the mixture comes together.
  3. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Carefully pick nettle leaves from the stems and wash thoroughly. It's best to use gloves to do that. In a small pot bring water to a boil, add nettles and boil for 2 minutes. Rinse under cold water and drain well. Place into blender with lemon juice and blend until smooth.
  5. In a double boiler gently melt coconut butter and set aside.
  6. Rinse the soaked cashews under running water and add to blender with nettles. Add maple syrup, lemon zest, and enough water to blend until smooth. Add melted coconut butter last and blend until just incorporated.
  7. Spoon the mix onto the crust layer and smooth out the top. You can tap the tin few times on the surface to level out.
  8. Place into a freezer overnight or for at least few hours to set.
  9. Once set carefully remove from the tin.
  10. Place onto a cake stand and decorate with your choice of toppings.
  11. Slice the leftovers and store in freezer or fridge.
Recipe by Nirvana Cakery at