Raw “Jaffa” Cheesecake

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, and orange zest.
  6. INDULGE!!!!

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

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