Disclaimer: The original recipe for this isn’t mine. It’s courtesy of a wonderful lady on Instragam @gingervegan. Check out her page for some wonderful content. This recipe is tweaked to my own liking from her original.
Upon posting this on my Instagram people went crazy for it. FYI I post regularly on my Instagram with plenty of food pictures and recipes. This recipe is moreish, delightful and pretty simple to make. The beautiful cheesecake is complemented hand in hand with the chocolate and orange. It’s sublime and surprisingly light on the calories for a cheesecake.
If you like this recipe you will love the Chocolate & Gingerbread silk Cake. It’s just as decadent but even lighter on the calories and has the nutritional benefit that Tofu produces as well as the extra creamy texture.
Chocolate Orange Cheesecake
For the base:
- 160 g Almonds
- 2 Tbsp Cocoa Powder
- 80 g Raisins
- 6 Dates
- 2 tbsp Sweet Freedom Chocolate Pot
- 1 tsp Golden Syrup or Agave/Maple
For the filling:
- 150 g Cashew nuts soaked for a few hours or overnight in water
- 200 g Vegan Cream Cheese I used Violife
- Zest of 1 large orange
- 3 tbsp Orange juice
- 4 tbsp Sweet Freedom Chocolate Pot
- 1 tbsp Golden syrup or Agave/Maple
For the Toppings (optional):
- Orange Zest
- Cocoa Nibs
- Chocolate drizzle – 1tsp Coconut oil 1tsp Sweet Freedom Chocolate Pot, 40g Dark Chocolate
To make your base add the almonds and cocoa powder to a blender and blend until it’s quite fine and crumbly.
Add your raisins, dates, Sweet Freedom Chocolate pot and Golden Syrup to this mix and blend again.
To test the consistency it should be easy to mould together and hold it’s shape.
Pack this mixture into the tin of your choosing. I used a cake tin with a clasp opening to make it easier. If you only have a normal tin make sure to use tin foil or cling film to layer in the bottom of the tin which will help you take the cake out.
To make your filling add all the ingredients to a blender and blend until it’s smooth.
Layer this on top of your base. Try to make it as level as possible. Then cover it with cling film and pop in the freezer.
Freeze for one hour.
Once it’s set you can add your toppings. I added cocoa nibs, orange zest and then just drizzled my chocolate mixture over the top.
This will keep for a week in the fridge or one month in the freezer.
Please be advised, calories are estimates and your ingredients may vary from mine.
For more recipes like this visit www.wallyjay.com