Orange Cheesecake with Chocolate Crust

Minako Umehara

Australia

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Instagram: @365cleaneats

Required: 8'' TART TIN WITH REMOVABLE BOTTOM

INGREDIENTS

Crust

3.5 oz rolled oats 3.5 oz raw almond 0.7 oz coconut flour 7 tbsp coconut sugar 1 tbsp cocoa powder 1⁄4 tsp pink salt

5 tbsp melted coconut oil

Orange Filling

7 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄2 cup orange juice 1⁄2 cup coconut cream or full-fat coconut milk 6 tbsp melted raw cacao butter 5-6 tbsp maple syrup 4-5 tbsp lemon juice 3-4 tsp orange zest 2 pinches of pink salt

METHOD

  • Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.

  • Add melted coconut oil into the food processor and process until it becomes like wet sand.

  • Press the mixture against the sides and the bottom of a tart tin. Bake it for about 15-20 minutes or until cooked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.

  • Place every ingredient for the orange filling in a high-speed blender and blend well. Layer it over the crust and freeze it until set.

  • Take out the cake from the tin and garnish with fresh oranges

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