Chocolate Orange Cheescake- Vegan and Gluten Free
1 cup raw whole almonds
1/2 cup firmly packed chopped pitted dates, plus more as needed
1/4 cup cacao powder or unsweetened cocoa powder
1 cup (240ml) coconut oil in liquid form
1 cup (240ml) freshly squeezed orange juice
3/4 cup raw agave nectar
1/2 cup cacao powder or unsweetened cocoa powder
3 cups raw unsalted cashews, soaked
1/4 teaspoon orange extract
pinch of sea salt
1 teaspoon finely grated orange zest
cashew cream to garnish (optional)
shaved vegan chocolate, to garnish (optional)
finely grated orange zest, to garnish (optional)
To make the crust
With awareness, place the almonds or pecans, dates and cacao powder in your food processor until well combined. Roll this mixture into a ball (you may require a few more dates)
Grease a 9 inch springform cake tin with coconut oil.
Press the crust into the bottom of the pan and set aside gracefully.
To make the filling
With continued awareness, place all of the filling ingredients into the blender (I use a Vitamix) and blend until rich and creamy. You will need to use a tart tamper.
Pour the filling into the tin.
Cover this tin with aluminum foil and place in the freezer for at least 8 hours. Offer a blessing of gratitude.
Before serving, allow the cake to defrost for an hour and then place in the fridge.
To serve – remove cake from the tin, cut into slices and serve with raw cashew cream, shaved vegan chocolate and orange zest. Now this is Heaven!
Note: Because of the coconut oil this cheese cake will melt if left out in the heat, therefore keep it cool.
Pairs Well With
Want an incredible dessert that is sure to please your guests AND-believe it or not- your body, you've got to try this!