Raw Chocolate Orange Cheesecake
This decadent chocolate orange cheesecake recipe is so good it’s hard to believe it’s so healthy and nutritious. If you never tried cashew cream before, you’re missing out!
With this cake I’ve made 2 different types of cashew cream – an orange flavoured one and a chocolate one which are both layered on top of a nutty cheesecake base. The chocolate topping completes the cake, it really is amazing. I left mine to drip naturally down the sides of the cake, which created a stunning finish to the recipe.
It’s best to store the cake in the freezer and it should last at least a month. You may just need to leave the cake out for 10-15 minutes before serving to defrost.
Hope you enjoy! 🙂
Serves 16
Ingredients:
For the base:
45g/1.5oz brazil nuts
40g/1.5oz walnuts
300g/10.5oz pitted dates
2 tbsp. maple syrup
1-2 tbsp water
For the chocolate layer:
250g/9oz cashews (soaked overnight, or for at least 6 hours)
1 tsp. vanilla extract
1 tbsp. cacao powder
70ml/2.5fl oz coconut oil
80g/3oz maple syrup
70ml/2.5fl oz water
For the orange layer:
250g/9oz cashews (soaked overnight, or for at least 6 hours)
1 tsp. vanilla extract
120ml/4fl oz coconut oil
80g/3oz maple syrup
Juice and zest from 2 oranges
For the chocolate topping:
5 tbsp. coconut oil
3 tbsp. cacao powder
6 tbsp. maple syrup
2 tbsp. cashew butter
Method:
- Start by making the base. Add all the ingredients into a food processor and pulse until everything is crumbly and well combined. Add to the bottom of your cake tin and spread out evenly. Place in the freezer while you make the second layer.
- Add all the ingredients for the chocolate layer into a food processor and pulse until smooth. Remove the base from the freezer and layer the chocolate on top. Place back in the freezer for at least 30 minutes to set before adding another layer. (This will ensure the layers don’t run into each other).
- Add all the ingredients for the orange layer into a food processor and pulse until smooth. Layer on top of the chocolate layer and freeze for at least 3 hours.
- After 3 hours check the cake is completely frozen and if so start making the chocolate topping. Add all the ingredients to a sauce pan and melt, mixing continuously. Once melted add to the top of your cake and spread evenly. I allowed mine to drip naturally down the sides then added a bit of orange to the top too.
Krazy Kiwi x
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