Recently, someone at work brought in oranges and had left them in the kitchen for whoever wanted them. I wasn’t interested in taking any until I spotted this recipe from Rawmazing. So to the person who left oranges – thank you very much!
Apart from having to soak the cashews for 3 hours this recipe produces a cheesecake in no time at all.
1 cup almonds
1/4 cup cacao powder
2/3 cup agave (or liquid sweetener of your choice) – I used honey
2 1/2 cups cashews (soaked at least 3 hours)
3/4 cup coconut butter
1/2 teaspoon sweet orange essential oil (optional as it is not raw but still healthy)
Tip – pre-soak the almonds and dry them as soon as you get them.
1) Combine all ingredients in the food processor and process until ground fine.
Mixture should hold together when pressed. If it doesn’t, add water, 1 tablespoon at a time until texture is achieved. Set aside 1/4 cup.
2) Press remaining into bottom of 6″ spring form pan.
3) Place in refrigerator.
1) Grate the zest off of all the oranges. You should have at least 3 tablespoons. Be careful to only get the orange part as the pith (the white) is bitter.
2) Squeeze the juice out of all the oranges. You should have about 2/3 cup.
3) Place cashews, liquid sweetener, coconut butter, zest, essential oil and orange juice in the food processor and process until very smooth.
4) Pour over crust, sprinkle extra crust on top and refrigerate for at least 4 hours before serving.
On the night that the family had this cake, it was smooth and creamy. And delicious. Chocolate and orange is a great flavour combination. It tasted even better the next day when it had a set a bit more.
Who doesn’t love a guilt-free cheesecake? Especially one that is super quick to make.
“The only way cheese is dessert is when it’s followed by the word cake.” ~ Michele Gorman, Single in the City