Directions
Yields: 4 Servings
Instructions:
Crust:
- You will need a 4 inch springform pan. By all means line it with cling film, plastic or parchment (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 (link), 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.
Topping:
- Place these 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 ! Enjoy !
Ingredients:
| 1⁄2 cup | raw almond |
| 1⁄3 cup | pecan nuts |
| 1⁄3 cup | pitted dates |
| 1 teaspoon | chia seeds |
| 1 tablespoon | extra virgin coconut oil |
| 1 tablespoon | unsweetened raw cacao powder |
| 1 cup | raw cashews (pre-soaked and drained) |
| 1 tablespoon | extra virgin coconut oil |
| 1 | sweet orange |
| 1 tablespoon | raw coconut sugar |
| 1⁄8 teaspoon | turmeric (for color) |
| 2 tablespoons | extra virgin coconut oil |
| 1 tablespoon | unsweetened cacao powder |
| 1 tablespoon | raw coconut sugar |
Steps:
Source: http://mouthwateringvegan.com/2013/06/19/raw-chocolate-orange-cheesecake/
