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.
Doreen Fraser wrote on September 9, 2017
I have just made your super easy G F bread 😂it is so good…Yummy.😆
I came across a recipe using banana + strawberry + almond meal it looked devine .
However looking back i can’t find it.
I believe it was in the child section. .it had a heart shape strawberry on top…help !!
Susan wrote on September 9, 2017
Hi, Doreen, We really don’t have a child section but there are many ways that you can search recipes. First, try the search box at the top right of the page. You can type in strawberry and it will bring up all the recipes that have strawberries. Usually, it is pretty easy to go through them to find the one you like. We also have a wonderful recipe index here: http://rawmazing.com/rawmazing-recipes/ All the recipes are there with photos and can be searched by category. Are you looking for this recipe? http://rawmazing.com/recipe/strawberry-banana-treats-for-the-kids/ Cheers!
Mayra wrote on May 20, 2016
Nice recipe, however I don’t see the cheese in the ingredients or procedure? Can you help me please? Thanks 🙂
Susan wrote on May 20, 2016
Hi, Mayra, It is a vegan cheese cake. There is no traditional cheese. We use cashews to replicate the texture and flavor. Cheers!
Diana wrote on January 17, 2016
My son in-laws birthday dinner and he loves cheesecake. I’d never tasted ‘raw cheesecake’ but his mother made an amazing one for Christmas dinner and I wanted to have a go. This recipe caught my attention straight away because it looked fairly simple and the orange chocolate combination just spoke to me. I have to say, I had to google lots of things before I started, but I gave it a go and it was a huge hit. My first foray into this type of cooking and I loved it. Shouldn’t have told my husband and son what was in it, because they’re not too sure about it, but the birthday boy was sold. Definitely a keeper.
Susan wrote on January 17, 2016
So glad you liked it. It does require different thinking, no? Cheers!
Diana wrote on January 17, 2016
It didn’t for me. My husband was a little unsure of the cashew component and then, because of hay fever had a hard tasting much – although he did get the tang of the ginger and the sweetness of the orange. But my younger gpdaughter told me it was the best she’d tasted.
Marita wrote on December 26, 2015
I’ve made this cake a couple of times, and love it – the ginger is genius! Do you think it would possible to freeze portions of it increase its longevity?
Susan wrote on December 29, 2015
Hi, Marita, Yes, it should freeze ok. It may develop little ice crystals but will still taste great. Cheers!