Zesty orange and fiery orange combined in a creamy, cashew cheesecake topping. Satisfying raw, vegan and gluten-free cake that is super nutritious.
Ingredients
Base
2¼ cup GF oats
1¼ cup desiccated coconut
¼ cup almonds
⅛ hazelnuts
1½ tsp ginger
1 cup dried dates*
¾ cup dates* (soaked overnight)
⅛ cup water (optional)
!Cheesecake
1½ cup cashews (soaked overnight)
¼ cup melted coconut oil
¼ cup brown rice syrup (or agave)
¼ cup canned coconut milk
⅛ cup water
Juice and zest of one orange
1½ tsp ginger
½ tsp turmeric
Instructions
For the base!
Line a 9x9 cake tin with parchment paper
Add all the dry ingredients into a food processor and blend into a fine crumby texture.
Next add the dates, letting it come to a dough. If your dough is not holding together well, add ⅛ cup water for a stickier texture.
Push with your hands into the lined tin and set aside.
For the Cheesecake
Add all of the ingredients, other than the turmeric, into the food processor. Ensure that none of the ingredients are cold, since the coconut oil may solidify again.
Blend until super creamy and pour half the cashew mixture over the slice base.
Add the turmeric and blend again. Pour in the rest of the mixture and swirl together.
Transfer into a freezer for at least 3 hours before cutting into 9 large slices.
Notes
* If your dates are quite dry (not sticky/medjool) then follow the instructions of 1 cup dry dates and soak ¾ cup dates overnight (or in warm water for 2-3 hours). If your dates are stickier, emit ¾ cup dates.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/raw-orange-ginger-slice/