4 medjool dates, soaked (in water 30 minutes + before making)
2 tbsps raw cacao
FOR THE FILLING
½ cup orange zest
2 cups orange juice (3 large oranges, squeezed)
1 and ½ cup coconut oil, melted
¼ cup coconut cream, softened
1 cup cashew nuts, soaked (4hrs +)
½ cup raw honey - substitute for Maple syrup if Vegan
½tsp vanilla bean (optional)
Instructions
FOR THE BASE:
In to a food processor blitz all the ingredients until well combined and sticking together
Firmly press down about ¾ of the mixture in to a greased cake tin
Set aside the remaining ¼ for later
Place base in the freezer for about 30 minutes whilst you get on with the filling
FOR THE FILLING:
Manually grate the orange zest and set aside
In to your food processor (or blender) combine the soaked cashew nuts, coconut oil, coconut cream, orange juice, vanilla, raw honey and blend until smooth (2 -3 minutes)
Add the orange zest and pulse until fully combined
Remove the base from the freezer and pour half the mixture over it (if you don't want the chocolate ripple effect pour the whole mixture on top)
OPTIONAL: Sprinkle the remaining base that you set aside over the mixture (to create a rippled effect)
Pour the rest of the mixture on top carefully and spread evenly
Place in the fridge for one hr and then remove and refrigerate overnight
Take out 10 minutes before serving and top with some cacao nibs / 100% chocolate shavings / pistachios / orange zest / pomegranates/ dried fruit/nuts etc
Notes
Preparation time: You need to soak the cashew nuts for at least 4 hrs + prior to making this. You will also need to soak the dates for 30 minuts at least
I made mine in a 7" round cake tin
Recipe by at https://thelowcarbkitchen.co.uk/raw-orange-chocolate-cheatcake/