Raw Orange Chocolate Vegan Cheesecake Revisited
A funny thing happened when my publisher sent me a copy of my latest book to proof. I really disliked one of the pictures. I took it a couple of years ago, when I was just learning how to shoot food. There was a lot of trial and error at that point and this photo was in the error category.
I made the decision. I needed to reshoot the vegan cheesecake. Since I was reshooting, I decided to redo the recipe, too. The original raw “cheese” cake was good but I wanted to lighten up the texture a bit. I also wanted a little more orange flavor. I am pretty darn happy with the results.
You will want to make this cheese cake the night before for proper setting up. Think of it as a make a-head dessert. You can add the extra layer of crumbs either on top or in the middle. I kind of like the way it looks in the middle!
If you want to use the crust as a layer (like photo), you will need to pour half the filling mixture into the pan and place it in the freezer for a bit (DO NOT LET FREEZE) to let it set up. Sprinkle crust over bottom layer then carefully pour in the remaining filling mixture.
- 1/2 cup almonds
- 1/2 cup pecans
- 4 dates, soaked until soft
- 1/4 cup cacao powder
- Place almonds and pecans in food processor and process until finely chopped.
- Add dates and cacao. Process until well blended. Mixture should stick together when you pinch it.
- Press 2/3 of the mixture into the bottom of a 7-inch spring form pan
lined with parchment paper. Make sure you press it well.
- Set the remaining 1/3 mixture aside to use for filling layer or to sprinkle on top.
- 1/2 cup orange zest
- 2 cups cashews, soaked until soft (4+ hours), rinsed and drained well
- 1 1/4 cup coconut oil, melted
- 1 cup fresh orange juice (approximately 3 oranges, depending how juicy they are)
- 2/3 cup raw agave nectar
- 1 tablespoon fresh grated ginger
- Zest oranges and set aside.
- In high-speed blender, combine cashews, coconut oil, orange juice and raw agave nectar. Blend until smooth.
- Add zest and ginger. Pulse just to combine.
- Pour over crust.
- Refrigerate overnight.
- Top with remaining crust.