Orange & Cacao Cake Recipe
- Yield: 9 inch cake 1x
Ingredients
Base;
1 cup almonds
1 cup walnuts
1 cup desiccated coconut
1 pinch salt
2 cup dates (soaked, drained & pitted)
2 tbsp cacao
1 tbsp vanilla extract
Filling;
2.5 cup cashews – soaked & drained (see notes)
1/2 cup coconut oil
1 tbsp agar agar (make a paste with hot water) or ¼ cup Irish moss paste
2 tbsp lecithin (optional – see notes)
1/2 cup rice syrup or honey
2 oranges, peeled & deseeded
pinch of salt
1 tbsp fresh ginger
1 tbsp of orange zest
Instructions
For the base:
- In a food processor blend the nuts to chunky pieces then add the remaining ingredients and blend until sticky dough forms
- Press into a round cake tin lined with cling film that covers the edges and hangs over the top
- Place the base in the freezer for at least 15 minutes
For the filling:
- Process all ingredients in a blender until smooth then pour over the base, spread evenly
- Freeze overnight or place in the chiller to set for 3 hours (see notes)
For the Topping
- Garnish creatively! I like cacao nibs & orange zest to represent the ingredients
Notes
Soak cashews for a minimum of 3 hours – for maximum creaminess soak them overnight
The lecithin will help to make the cheesecake silkier but it is not necessary to bind the ingredients. I personally like it but feel free to leave it out if you don’t have it.
If you freeze the cheesecake thaw in the refrigerator for 1 hour before serving
