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.
Kay wrote on February 4, 2013
HELP!! Not sure what I did wrong, but mines didn’t set over night in the refrigerator….. I’m not sure if I bought the right coconut oil. Mines is in a bottle like cooking oil, which didn’t need to be melted???
Susan wrote on February 5, 2013
I use raw, organic virgin coconut oil, cold pressed. The coconut oil for these recipes is solid at room temperature. That is how the desserts set up. Cheers!
Katie wrote on January 19, 2013
Hello! I made this last night and it turned out amazing! Thank you for sharing it with the world! I had figs instead of dates and it was perfect.
April wrote on January 14, 2013
My hubby is allergic to almond, do you suggest an alternative?
Susan wrote on January 19, 2013
In crusts, almost any nuts can be used. Just take into consideration the flavors. IE, you would not put walnuts (bitter) with pecans (sweet). Cheers!
Pat wrote on January 4, 2013
THank you for your answer this very delicious cheese cake
Pat wrote on January 2, 2013
Orange Chocolate Cheese Cake What is the caloires of this riche cheese cake?????
Susan wrote on January 2, 2013
You will have to find a nutritional calculator on-line for this information. You can enter the ingredients and then divide by number of servings to get the total calories. It is pretty important to understand that many factors come into play when assessing the nutritional value of a food, not just calories.
nat wrote on January 1, 2013
Susan, thank you so much for such wonderful recipe, we already enjoyed it twice! All our family AND gusts liked this delicious cake! I did pass your website link to some of my friends, hope they will enjoy other recipes too.
thank you!
Happy New Year!
Susan wrote on January 1, 2013
Thank you, and you are welcome!
Rachel wrote on December 28, 2012
Hi – I was really excited to make this as my first “raw food” recipe as dessert for our Xmas dinner. It was delicious and very easy to make. Only thing is that I ended up zesting about 9 or 10 oranges to get the 1/2 cup required which was a lot.
This dessert is definitely one to make for a special occasion 🙂
Susan wrote on December 28, 2012
I have never had to use more than 2 oranges to get 1/2 cup zest. You might want to try a micro-plane zester/grater. Cheers
hannah wrote on December 23, 2012
I am sooo keen to make this – I love orange-ginger as a flavour combo and would LOVE it topped with dried cranberries for some festive cheer! But I ‘m interested why you swapped coconut butter (old recipe) for coconut oil (new recipe) – is that what lightens it? Thanks!
Susan wrote on December 26, 2012
If you don’t like the coconut oil (I hardly notice it) you can buy coconut oil that is flavorless. Cheers!
Susan wrote on December 22, 2012
You can always make the old one!!