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Raw Chocolate Cheesecake from Beder’s Kitchen, The Cookbook

Raw Chocolate Cheesecake from Beder’s Kitchen, The Cookbook

Amy Lanza

We are passionate about mental health, as well as being massive foodies, so when we heard about From Beder’s Kitchen, we knew we have to share this inspiring story with you. Beder is a new charity raising awareness about mental health and suicide prevention in various ways such as interactive events and their brand new cookbook, From Beder’s Kitchen.

The family charity was founded in loving memory of Beder Mirjam by his older brother, Razzak Mirjan, in November 2019.

The family speaks of finding the positives even in their darkest days through their charity work. As such, the charity aims to normalise the conversation around mental health and overcome the stigma surrounding these incredibly important, yet underestimated, issues.

Their debut cookbook, From Beder’s Kitchen, is a charity cookbook bringing together amazing food creators and their recipes from all over the world.

“For many people, cooking or baking is a form of therapy, and research supports the fact that cooking is good for your mental health; it provides an outlet for creative expression, a means for communication and can be an act of mindfulness.”

From Beder’s Kitchen

Beder believes that looking after loved ones at home with delicious food is a great place to start in tackling mental health taboos. The cookbook takes you through everyday recipes to suit any mood and it is divided into several chapters: Start Your Day The Right Way which contains delicious recipes for breakfast and brunch; Happy Gut, Happy Life is filled with nutritious and healthy recipes; Fast Food (but not as you know it!) provides mouth-watering recipes which can be made in under 45 minutes; Soul Food is packed with everyone’s favourite dishes; and Sweet Treats offers scrumptious desserts and baking recipes.

The key focus behind the book is to gently raise awareness of mental health issues as prioritising your mental health is not something to be apologetic or embarrassed about. Beder’s Charity hopes to spread the message that “you are not alone” and that opening up is crucial in understanding and appreciating the help and support around you.

Raw Chocolate Cheesecake, Naomi Buff

Here’s an exclusive recipe from the cookbook From Beder’s Kitchen to whet your appetite!


140g almonds
40g oats
2 tbsp raw cacao powder
Pinch of salt
12 pitted Medjool dates (200g)
¼ tsp vanilla powder or essence

See Also

For the filling:
120ml coconut milk, chilled for about 4 hours
2 large ripe avocados
60ml maple syrup
20g raw cacao powder
½ tsp vanilla powder or essence
Pinch of salt

For the chocolate sauce:
2 tbsp raw cacao powder
2 tbsp melted coconut oil
Pinch of salt


  1. For the base: grease a 20cm loose-bottomed cake tin with a little bit of coconut oil. If you are using a silicone mould of the same size, there’s no need to grease it.
  2. Put the almonds, oats, cacao powder and salt into a food processor. Blend until the nuts and oats have broken down. Add the dates and vanilla then blend again until the dates have broken down and you have a sticky mixture.
  3. Transfer just over half of this mixture to your cake tin and press down firmly with the back of a spoon or your fingertips to create the base.
  4. Spoon the remaining mixture around the edges of the tin and use your fingers to press upwards from the base, creating sides about 2.5cm in depth from the base. Use a spoon to neaten the top of the crust.
  5. For the filling: make sure your coconut milk has been in the fridge for about 4 hours so it solidifies. Halve and destone the avocado, scoop out the flesh and put it into the food processor with all the other ingredients.
  6. Blend until completely smooth and creamy, then spoon the filling into the base.
  7. For the chocolate sauce: in a small bowl, mix the ingredients together until fully combined then drizzle the chocolate sauce on top of your cheesecake.
  8. Finish by decorating it with chopped nuts, dried fruit, edible flowers, cacao nibs or anything else delicious, colourful and edible you can find in your cupboards! Pop the decorated cheesecake into the freezer and leave it to set for about 2 hours or 3 hours in the fridge, and it should be ready to eat. You can either keep this stored in the freezer for up to 3 months (it will need a little bit of defrosting before eating) or in the fridge for up to 5 days. If you used a silicone mould, you will need to completely freeze the cheesecake to remove it from the mould cleanly.


You can find out more about Beder’s Charity online. You can order the cookbook now here.

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