Raw Chocolate & Orange Cheesecake

Chocolate and orange is already a winning combination, but with this delectable coconut and nut base, and creamy orange filling, Miriam’s recipe honestly one of the best you will ever find. This cheesecake proves that raw vegan desserts can be completely mouthwatering.

– serves 4

Chocolate and orange is already a winning combination, but with this delectable coconut and nut base, and creamy orange filling, Miriam's recipe honestly one of the best you will ever find. This cheesecake proves that raw vegan desserts can be completely mouthwatering. Photo © Miriam Sorrell 'Mouthwatering Vegan Recipes'.Ingredients

CAKE CRUST
½ cup raw almonds
⅓ cup pecan nuts
⅓ cup pitted dates
1 tsp chia seeds
1 Tbsp extra virgin coconut oil
1 Tbsp raw cacao powder

FILLING
1 cup raw cashews
(pre-soaked and drained)
1 Tbsp extra virgin coconut oil
1 sweet orange, freshly squeezed
plus the zest of one put aside for garnishing
1 Tbsp raw coconut sugar
⅛ tsp turmeric

GANACHE TOPPING
2 Tbsp extra virgin coconut oil, soft but not totally melted
1 Tbsp unsweetened cacao powder
1 Tbsp raw coconut sugar

Method

CAKE CRUST
You will need a 4 inch springform pan. By all means line it with cling film, plastic or greaseproof paper – if not, ensure you grease it all over with coconut oil.

Place all the ingredients in a food processor, and process until crumbs are formed and it’s sticky to the touch.

Now press the above mixture into the base of the pan, working your way up to the sides. Place in the freezer until you have made the filling.

FILLING
Place all the ingredients in a high-speed processor, and process for a while until totally smooth – the mixture must be thick but very smooth.

Now carefully pour this mixture onto the base crust. Then place back in freezer whilst you make the ganache topping.

GANACHE TOPPING
Place the ingredients in a wide mug or bowl, and mix for a couple of minutes with a fork. Taste if you wish, and remove your cheesecake from the freezer.

Pour the chocolate mixture into the centre of your filling, making a circular motion with the chocolate mix on the surface. Then, using the back of a spoon, ever so carefully evenly spread the mixture, which ought to be slightly thick.

Garnish with the orange zest, and re-freeze for an hour. Then place in the fridge for 4-5 hours before serving it. Or better still serve the next day.

Thank you to Miriam Sorrell from ‘Mouthwatering Vegan Recipes’
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