The Better Late Than Never ~ Raw “Jaffa” Cheescake

One of the cons of being a citizen of the world, is that you aren’t always in the right place at the right time, to share and celebrate special occasions with your loved ones.

Last year I made Nic (my boyfriend) a very indulgent cherry ripe cheesecake, filled with all the nasties. Although it tasted pretty good, I said to myself that this year around I would hopefully have all the equipment (which I now do) to make a guilt free version out of all natural, raw ingredients.

I was unable to source the perfect ingredients for the choc, cherry, coconut flavour and knew he would be just as satisfied with the “Jaffa” birthday edition instead.

Fast forward seven days, post birthday and finally I have the opportunity to share the love and present this little number to you and to Nic. Although I made this on the eve of his birthday last week (in the hope I wouldn’t be used on my standby), it keeps really well in the freezer. All I needed to do was defrost it for an hour, before we reunited.

I hope you like it just as much as we did!

image

Crust Ingredients

  • 1/3 cup raw almonds
  • 1 tbsp fresh shredded coconut
  • 1 tbsp raw coconut nectar
  • 1 tbsp. raw cacao powder

Filling Ingredients

  • 1 cup raw cashews, soaked for 2-3 hrs
  • 1/3 cup organic, raw, unrefined coconut oil
  • 1/4 cup raw coconut nectar
  • 2 tbsp raw cacao powder
  • 1/3 cup freshly squeezed orange juice
  • 1/3 tsp orange zest
  • 1/4 tsp natural alcohol free orange flavor
  • pinch Himalayan salt

To make the crust:

  1. Place the almonds, coconut and cacao powder in your blender or food processor until well combined.
  2. Add the coconut nectar and mix by hand.
  3. Grease a small heart shaped spring form cake tin with coconut oil.
  4. Press the crust into the bottom of the pan and set aside in the freezer.

To make the filling:

  1. Place all of the filling ingredients into the blender (I use a Blendtec) and blend until rich and creamy.
  2. Pour the filling into the tin.
  3. Cover the tin with aluminum foil and place in the freezer for at least 8 hours.
  4. Before serving, allow the cake to defrost for an hour and then place in the fridge.
  5. To serve – remove cake from tin, cut into pieces and serve with shaved raw vegan choc orange chocolate, orange zest and birthday candles.
  6. INDULGE!!!!

**NB** because of the coconut oil, this cheesecake will melt if left out in the heat.
Serves 2-4 birthday guests

image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s