Raspberry & greek yogurt cheesecake

raspb cheesecake-12

Thinking of all the things that have happened in last two years since I got diabetes kinda makes my head spin. And it actually did turn my life upside down. I guess it was ment to be. As that happened I decided to only do things I enjoy doing. Life is too short to waste it on things that are not important. Since, I have never been happier.

If you want changes in your life, you have to get out of your comfort zone. Act differently as you normally would. And follow things you love. And basically this is how the idea for a new culinary magazine Radegunda started, according to Polona Klančnik.

I couldn’t be happier meeting people who have decided to take control over their life, leave all the burdens behind and start something new and exciting. Creative, happy and satisfied looking towards the new adventures.

Creating a new culinary magazine will most definitely be very interesting and exciting adventure. As thing are set, I am sure that the stories it will write and the people it will present, will get the readers hungry for more.

Polona, Mateja, Kristina, Tamara, Polona, of course, Radegunda, I wish you all the best!

Now get your magazine, where besides this recipe you will find all sorts of interesting and delicious stories!


raspb cheesecake-2



  • 40 g pitted dates
  • juice of 2 oranges
  • 80 g ground rolled oats
  • 200 g almonds
  • 2 Tbsp ground chia
  • 2 Tspb coconut flour


  • 1 kg greek yogurt
  • 150 g coconut butter
  • 300 g raspberries
  • grated dark chocolate
  • mint leaves
  • 6 tsp sucralose or stevia
  • peel of 3 organic lemons


  1. Drain greek yoghurt: put a cheesecloth into a strainer and place over a large bowl into which you will collect excess water from yoghurt. Pour in your greek yoghurt, put into the fridge overnight. The longer it drains the firmer it gets.
  2. Coconut butter: blend shreded coconut (at least 400g) until they turn into a liquid and smooth coconut butter. You can use coconut oil instead. For details check here.
  3. Using a cofee grinder, grind rolled oats and chia seeds into a flour consistency.
  4. In a food processor mix dates and almonds. Add rolled oata, chia coconut flour and juice of two oranges. Mix once more to combine all the ingredients.
  5. Line a 24cm cake ring with baking paper. Add the crust mixture and press well to form an even bottom.
  6. Mix drained greek yogurt, peel of three organic lemons and a sweetener of your choice. Than add liquid coconut butter or coconut oil while mixing.
  7. Spread two tablespoons of yogurt mixture over the cake crust. Evenly add a layer of raspberries and greated chocolate. Pour over the rest of the yogurt mixture
  8. Let set in the fridge for at least 6 – 7 h, the best overnight.
  9. Decorate with raspberries, chocolate chunks and mint leaves.

raspb cheesecake-4

Chocolate coconut wreath


Here in Slovenia, or at least in my family, we have an Easter tradition. There’s alway potica on the table. I think there’s no accurate translation for it but it’s something like north Italian gubana or like poppy seed stollen. It’s a rolled cake, usually filled with walnuts, hazelnuts, tarragon or poppy seeds. I would dare to say that almost every family has its own recipe. So, meaningless to argue the grand masterpiece.

There was a time when I was really into babkas. I especially like how you cut and bride the dough. I made couple of them, but the best was the one with coconut butter, chopped chocolate and pistachios. Coconut butter can always be replaced with some other nut butter, like walnut or hazelnut. More on coconut butter, how to make it and other, here.




  • 100 g wholegrain spelt flour
  • 200 g wheat flour T400
  • 2 eggs and 1 egg yolk
  • 10 g fresh yeast
  • 15 ml milk
  • 50 g softened butter
  • 45 g agave syrup or honey
  • ⅓ tsp salt
  • 1 Tbsp rum
  • ½ tsp vanilla extract
  • peel of 1 organic orange


  • 130 g coconut butter or any other nut butter
  • 120 g chopped chocolate
  • handfull of chopped unsalted pisachios (optional)


  1. Prepare coconut butter: mix coconut flakes at high speed using a blender. It takes about 3-5 mins to make it. You will need at least 300 g of coconut, but definitely more info in the link! You can use hazelnut or walnut butter instead.
  2. Prepare yeast: mix 15 ml warm milk, tablespoon of agave or honey and fresh yeast. Let double in size.
  3. In a big bowl mix both flours and salt.
  4. In a seperate bowl mix softened butter using a hand mixer. Gradually add eggs, agave syrup, vanilla, orange peel and rum.
  5. Add the yeast and the egg mixture to flours and mix with wooden spatula. When the ingredients start to combine, transfer to work surface and start kneading. Knead for 10 – 15 mins. Starch needs some time to soak up. You should form a compact silky dough ball.
  6. Cover and let rise until doubled in volume.
  7. Knead once again than roll to 0.5 – 1 com thick.
  8. Spread coconut butter and sprinkle with chopped chocolate and pistachios.
  9. Roll and cut lenghtwise. Bride the two ends and form a wreath. Let rise.
  10. Bake in preheated oven at 170 to 180 °C for 30 minutes. After first 15 mins cover with damped baking paper and bake for another 15 mins.

This recipe was created as a part of a project for Spar Slovenija and their magazine Dobro zame.