Please use the form on the right to contact us.
If you prefer you can call us on +61 2 6685 7974.


2 Lawson Street
Byron Bay, NSW, 2481

+61 2 6685 7974


Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 


Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe: Raw Matcha, Choc and Raspberry Cheesecake Bars

Alison Campbell

Matcha’s recent hype is well deserved! It detoxifies the body, fortifies the immune system, boosts metabolism, calms the mind, lower blood sugar, prevent against diseases, boosts memory and concentration, lowers cholesterol, and is rich in dietary fibre and antioxidants. Wow.

These raw treats with matcha cream, raspberry “cheesecake” filling and a chocolate cookie base are also raw, vegan and gluten free. What's not to love. :) Keep reading for the recipe!


1 cup raw almonds
1/4 cup raw cacao powder
1/4 cup shredded unsweetened coconut
2 cups dates, pitted and soaked overnight
3 cups raw cashews (soaked)
1 can of light coconut milk
1 cup maple syrup
3/4 cup frozen raspberries
1/4 cup matcha tea powder
Optional: additional frozen raspberries for garnish


Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.

For the base and decorative balls
Blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined. Take a third of the mixture. Roll into small balls for decoration later. Press and flatten the rest of the mixture into the bottom of the pan. Set both aside in freezer.

For the raspberry “cheesecake” filling
Blend half of the soaked cashews with half the can of coconut milk, half of the maple syrup, and the raspberries until smooth. Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.

For the matcha layer
Blend the remainder of the cashews with the matcha powder, as well as the remaining coconut milk and maple syrup, until smooth. Pour and flatten mixture overtop of the set raspberry layer.

Allow this to set in the freezer for 1-2 hours or even overnight before slicing. Thaw in fridge at least 1 hour before slicing. Top each cheesecake slice with a few almond balls and frozen raspberries. Serve chilled. Enjoy!

Makes approximately 10-12 slices.

Photos: Alexandra Courts