Raw Chocolate Orange Cheesecake

Raw Vegan Chocolate Orange Cheesecake

When I first started making raw desserts I initially decided that I would tackle “cheesecakes” as they had quite simple ingredients and even simpler instructions. Have I mentioned I’m lazy? Well I am, but not so lazy that I will avoid making desserts altogether!

I made these early this year when I had started experimenting with using metal serving rings to make mini cheesecakes and I was getting a bit better at creating layers.

My mum just brought me a bagful of beautifully juicy organic oranges from her house the other day so I might have to try this one again I think.

I used a recipe from an e-book I bought at Sweetly Raw as the base for this creation.

 

Ingredients 

Crust

1 cup Raw Walnuts – finely ground (soaked and dehydrated is best!)

2 cups Almond Meal or Almond Pulp (either will work so whatever you have)

2 tbs Golden Flaxmeal

1 1/3 cups Dried Pitted Dates – soaked 2 hours

1/2 cup Sundried Apricots – soaked for 4-6 hours (the brown looking ones that haven’t been treated with Sulphur Dioxide)

2 tsp Pure Vanilla Extract

1/8 tsp Sea Salt

Orange Cream Filling

1 1/2 cups Raw Cashews – soaked 2-3 hours

1/2 cup Fresh Orange Juice

2 tsp Orange Zest

1/3 Dark Agave Syrup (or use Date Paste/Syrup if you prefer and like it less sweet)

Pinch Sea Salt

2 tbs melted Cacao Butter

1 tsp melted Coconut Oil

Chocolate Cream Filling

1 1/2 cups Raw Cashews – soaked 2-3 hours

1/3 cup water

1/2 cup Dark Agave Syrup

3 tbs Raw Cacao Powder

Pinch Sea Salt

2 tbs melted Cacao Butter

 

Directions

Crust

Combine ground Walnuts, Almond Meal and Flaxmeal together and set aside.

Drain water from Dates and Apricots.

In a food processor, process the Dates, Apricots, Vanilla and Sea Salt.

Add in the Walnut mix and process until smooth.

If mixture is too moist add in more flax.

Press mixture into the bottom of either an eight inch spring form pan or metal serving rings (depending on if you want one big one or mini ones)

Chill in fridge while making the filling.

Orange Cream Filling

Blend first 5 ingredients in a high speed blender until smooth.

Add in Cacao Butter and Coconut Oil and blend again until well incorporated.

Set aside in fridge while you make the other cream.

Chocolate Cream Filling

Blend first 5 ingredients in a high speed blender until smooth. Raw Chocolate Orange Cheesecake recipe

Add in Cacao Butter and blend again until well incorporated.

Set aside in fridge for 10 minutes.

Construction

Get your base/s from the fridge.

Pour 1/2 of one of the creams (your choice!) onto the base.

Chill in the freezer for 20 minutes.

Pour 1/2 of the other cream on top of the first layer.

Chill again in the freezer for 20 minutes.

Repeat this process with the other 2 1/2 portions of cream.

Keep in freezer until ready to serve.

Garnish and serve!

 

This serves at least 8 people and will last longer if you keep it stored in the freezer. I struggled to even finish half of one mini cheesecake!

Any questions about ingredients or substitutions either email me or leave a comment.