Raw Vegan Orange and chocolate ‘cheesecake’

Base ingredients

1 1/2 of walnuts or almonds (or a bit of both)
1/2 cup of fresh dates (pits removed) aprox. 8
splash of water as needed

‘Cheesecake’ layer

3 1/2 cups of cashews  (soaked  for at least 4 hrs)
1 tsp vanilla seed paste or seeds of one vanilla pod
3/4 cup freshly squeezed orange juice
1/2 cup maple syrup
3/4 cup coconut oil
1/3 cup cacao nibs
14 drops of edible wild orange essential oil (or some kind of orange extract)


  1. Line the base of a 20-25cm springform tin with baking paper (cut into shape), to stop the base from sticking
  2. To make the base, pulse the dates and nuts in a high powered processor until it resembles bread crumbs (with some nutty chunks). If it doesn’t stick together and seems dry, add a few tablespoons of water and wazz again, this should do the trick to get it into a sticky mixture
  3. Press this into the tin, are will be aprox 1cm thick. Put in the freezer while you make the ‘cheesecake’ layer
  4. Put all cheesecake layer ingredients, except the cacao nibs, into your high powered processor and blend until smooth (took about 2-3 minutes in my thermomix). Be careful not to over process, if you notice the oils starting to be release into the mixture you have blended too long
  5. Once smooth, add the cacao nibs and mix on reverse to combine (so you don’t crunch them up). If your processor doesn’t have a reverse function then just fold the nibs through the mixture
  6. Transfer this on top of your ready made base, sprinkle some cacao nibs over the top
  7. let sit in the fridge over night or until firm (Store in fridge or freezer)

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