Raw Cheesecake: Jaffa

Ingredients Base

• 2 cups Almonds
• 1/4 cup Raw Cacao Powder
• 1/3 cup Maple Syrup
• 2 tablespoons melted Coconut Oil

Filling

• 2 cups cashews (soaked in water for 4 hours rinsed and drained)
• 3/4 cup maple syrup
• 1/2 cup raw cacao
• 1 tablespoons vanilla
• 1/4 teaspoon salt
• 1 cup freshly squeezed orange juice (about 5-7 large oranges)
• Zest 1 orange
• 1/2 cup coconut water (optional)
• 7.4 oz or 210 grams cacao butter melted

Method

• Line a square tin bottom and sides with baking paper making sure the paper comes up over the sides for easier removal.
• Alternatively, use a square spring form tin.

Base

• Process the almonds together into a fine crumb.
• Add in the cacao powder, maple and coconut oil and process until the mixture sticks together when pressed between fingers.
• Press firmly into the bottom of the tin.
• Set aside while you make the filling.

Filling

• Melt the cacao butter in a saucepan over a low heat. Watch carefully as it happens quickly.
• Turn of the heat and set aside.
• Blend all other ingredients together until smooth (use the coconut water if the mixture isn’t blending well).
• Stir in the melted cacao butter until fully incorporated.
• Give it another quick blend to make sure.
• Pour in the tin.
• Tap down and smooth with a plate knife to get rid of as many bubbles as possible.
• Refrigerate for 24 hours.

Serving

• Carefully remove from the tin and slice into desired pieces.
• If the mixture is difficult to remove sit in the freezer for about 20 minutes.
• Serve with dry orange pieces dipped in dark chocolate.
• Keep Refrigerated at all times.
• Freeze leftovers.

This recipe appeared first at Prevent Disease