Friday 24 February 2017


vegan, GF, sugar free
👬12, 🕝20min + freezing

Probably the best raw chocolate orange cheesecake in the world !

For the base:
210g hazelnuts
100g dates (pitted)
2 tbsp cacao powder
1tbsp coconut oil (melted)

For the top:
200g cashew nuts (soaked)
finely grated zest and juice of 2 large oranges
110 ml coconut oil(melted)
60ml date syrup

For the base:
Line a cake tin with greaseproof paper.
In a food processor (blender) add in the hazelnuts, dates, cacao powder, coconut oil. Whizz on high until it resembles breadcrumbs.
Firmly press the mixture into the lined tin and pop into the freezer.

For the top :
Drain the cashew nuts and pop them into a food processor (blender) along with the orange juice, orange zest, melted coconut oil and date syrup. Blend on high speed for around 5-8minutes, until smooth.
Pour the creamy orange layer onto the base and pop the tray back into the freezer to set.
Allow the cheesecake to set fully. This will take around 4-6 hours – I left mine overnight.

To serve, defrost the cheesecake for around 15-20 minutes until fully defrosted.

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