
Ingredients
For the crust
1/2 cup pitted dates
1 1/2 cups raw almonds
3 tablespoons melted coconut oil
For the cheesecake
3 cups soaked cashews
3/4 cup orange juice
2/3 cup agave
1/4 cup cocoa powder
1 teaspoon salt
1 teaspoon orange extract
3/4 cup melted coconut oil
1/4 cup grated dark chocolate as garnish, optional
Method
For the crust
Blend all ingredients together in a food processor or strong blender.
You want the nuts and dates to the consistency of a sort of chunky, less malleable cookie dough.
Scoop mixture into a 9” springform pan or line a cake or pie tin with waxed paper and scoop it into that.
Press the mixture into the sides and bottom of pan.
Freeze to set, at least one hour or more.
For the cheesecake
After your cashews have soaked for at least an hour, throw them in your blender or food processor. Add the
freshly squeezed orange juice, agave, cocoa powder, salt, orange extract and coconut oil. Blend on high for
about a minute, more if your machine needs it. The consistency will be that of a thick pudding, whipped and
mostly pourable.
Remove the crust from the freezer and pour cheesecake filling on top, tapping the pan several times on the
counter to level the filling completely flat.
Place the assembled cheesecake back in the freezer or in the refrigerator, at least 3 hours to set completely.
Placing it in the freezer will result in a firmer, more ice cream like texture. Placing it in the fridge will leave it much
softer and more like a custard.
Once the cheesecake has set, remove it from the fridge/ freezer and top around outer edge with grated
chocolate.
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