Raw Vegan Chocolate Orange Cheesecake Recipe:

Approximate Nutrition (per slice):
Calories: 268
Carbs: 2.3g
Fat: 4.1g
Protein: 0.6g

Prep Time: 10 minutes
Freeze Time: ~ 2 hours
Yields: 14 slices
Storage: Freezer

Base Ingredients:

• 120g mixed nuts
• 40g rolled oats
• 250g pitted dates
• 2 tbsp. melted coconut oil

Cream Ingredients:

• Solid part from 1 can of coconut milk
• 130ml dairy free milk (I used soya)
• 280g cashew nuts (soaked in boiling water for at least an hour)
• 4 tbsp. maple syrup
• 60ml melted coconut oil
• Orange layer: 3 tbsp. orange extract
• Chocolate layer: 2 tbsp. cocoa powder

Method:

1. Blend the mixed nuts and oats together until it has all been crushed into small pieces
2. Then add the dates and coconut oil and blend until it all sticks together and the dates have been chopped up completely
3. In a loose-bottomed baking tin, push all the mixture down with a spoon until flat
4. Whilst that’s in the freezer, blend the filling ingredients together until completely smooth
5. Once smooth, separate mixture in half then blend the orange extract into one half, the pour onto the base and leave to set in the freezer for about an hour until hard
6. In the meantime, do the same again with the cocoa powder and the remainder of the cream ingredients
7. When the orange layer is frozen, pour on the chocolate layer and freeze again until solid
8. When the cheesecake has completely set push out of the tin (if you struggle getting it out put a warm tea towel around the outside for a few minutes)
9. Enjoy!

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