(I use the cup measurements for this one….based on a normal sized tea cup)
Ingredients:
For the Base:
- 1 cup pitted dates
- 1 cup blanched almonds
- 3 tablespoons coconut oil (melted)
- ½ cup desiccated coconut
- ¼ cut cocoa nibs
For the cheesecake topping:
- 3 cups soaked cashew nuts (soak for 1 hour minimum-the longer the better)
- Juice of 3 oranges
- 2/3 cup maple syrup
- ¼ cup cocoa powder
- 1 bar (200g) dark chocolate, 85% cocoa if poss (melted)
- 1 tsp salt
- 1 tsp orange extract
- ¾ cup coconut oil (melted)
Method:
Add all the base ingredients to a food processor and blend until still chunky but the mixture holds together when pinched. Press into a lined 9” round cake tin and refrigerate whilst you make the topping.
Add all the topping ingredients to the food processor and blend until smooth (be sure to wash the blender first or you will end up with lumps in your topping!)
Scrape onto of the base and gently smooth out until flat. Return to the fridge for 2 hours or until you want to serve it.
