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.
Orange Chocolate Vegan Cheese Cake
SERVES 12
Crust
- 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.
Filling
- 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.
Patricia Robinett wrote on November 12, 2012
Susan, you are the Leonardo da Vinci of raw food. 🙂 Can’t wait to try this and share it with my friends.
Brooke wrote on November 12, 2012
Looks delish! I’m totally going to have to try this 🙂
Would pure maple syrup work the same in place of agave?
Susan wrote on November 12, 2012
It is not as sweet and has a much thinner consistency. You would have to use quite a bit more and adjust the coconut oil so the cake will still set up. You can find good raw, organic agave. 🙂
Valerie {all mussed up} wrote on November 12, 2012
The jaffa (orange/choco) flavour combination is one of my very favorites — I can’t wait to try this out!
the 3volution of j3nn wrote on November 12, 2012
That sounds SO good! I can’t get enough chocolate and orange lately. I like the short list of ingredients, too. Easy peasy!
this is lemonade wrote on November 11, 2012
This definitely looks delicious, the photos are seriously gorgeous. I love the look of the crumbs in the middle too! Cheesecake is a definite top dessert or tea-time treat for me. Yum, pinning this for near-future reference 🙂
Jaye@Curvatude wrote on November 11, 2012
mmmm….need to make this!
jaime @ sweet road wrote on November 11, 2012
I’ve always wondered how a vegan cheesecake could be made since cheesecake was always my favorite dessert growing up. I’ve always wanted to try but never really knew where to start so thanks for sharing the recipe!
narf7 wrote on November 11, 2012
I have NO problems revisiting something this delicious 😉
kathryn henry wrote on November 11, 2012
love the recipe but not sure how much agave nectar…2/3 what?