RAW Chocolate Orange Cheesecake

17/02/2017 10:14 GMT | Updated 18/02/2018 10:12 GMT



Preparation- overnight

Freezing time- 5-8 hours (or overnight)

Serves- 12


Ingredients for the base

-210g of hazelnuts

-100g of dates (pitted & de-stoned)

-2 tablespoons of cocoa powder (you can use cacao)

-40g of dark chocolate (I used 75% Vivani)

-1 tablespoon of coconut oil (melted)

-Pinch of salt

Ingredients for the orange layer

-200g of cashew nuts (soaked)

-1 teaspoon of vanilla extract

-Juice of 2 large oranges

-Zest of 2 large oranges

-110ml of coconut oil (melted)

-1/4 cup of maple syrup

TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!


To make the base

Step 1- Line a cake tin with grease proof paper.

Step 2- In a food processor/blender, add in the hazelnuts, de-stoned dates, cocoa powder, melted chocolate, coconut oil and salt.

Whizz up on high until like breadcrumbs.

Step 3- Firmly press the mixture into the lined tin and pop into the freezer.

To make the orange layer

Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the vanilla extract, orange juice, orange zest, melted coconut oil and maple syrup.

Allow to blend on high speed for around 5-8 minutes, until smooth.

Step 2- Pour the creamy orange layer onto the base and pop the tray back into the freezer to set.

Allow the cheesecake to set fully.

This will take around 4-6 hours (but i left mine overnight)

To serve, defrost the cheesecake for around 15-20 minutes until fully defrosted!

Slice and enjoy!

I decorated my cheesecake with some orange slices, a sprinkle of orange zest, a dusting of Vivani hot chocolate powder and Vivani chocolate orange chocolate.