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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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