Raw Orange Chocolate Vegan Cheesecake Revisited
A funny thing happened when my publisher sent me a copy of my latest book to proof. I really disliked one of the pictures. I took it a couple of years ago, when I was just learning how to shoot food. There was a lot of trial and error at that point and this photo was in the error category.
I made the decision. I needed to reshoot the vegan cheesecake. Since I was reshooting, I decided to redo the recipe, too. The original raw “cheese” cake was good but I wanted to lighten up the texture a bit. I also wanted a little more orange flavor. I am pretty darn happy with the results.
You will want to make this cheese cake the night before for proper setting up. Think of it as a make a-head dessert. You can add the extra layer of crumbs either on top or in the middle. I kind of like the way it looks in the middle!
If you want to use the crust as a layer (like photo), you will need to pour half the filling mixture into the pan and place it in the freezer for a bit (DO NOT LET FREEZE) to let it set up. Sprinkle crust over bottom layer then carefully pour in the remaining filling mixture.
Orange Chocolate Vegan Cheese Cake
SERVES 12
Crust
- 1/2 cup almonds
- 1/2 cup pecans
- 4 dates, soaked until soft
- 1/4 cup cacao powder
- Place almonds and pecans in food processor and process until finely chopped.
- Add dates and cacao. Process until well blended. Mixture should stick together when you pinch it.
- Press 2/3 of the mixture into the bottom of a 7-inch spring form pan
lined with parchment paper. Make sure you press it well. - Set the remaining 1/3 mixture aside to use for filling layer or to sprinkle on top.
Filling
- 1/2 cup orange zest
- 2 cups cashews, soaked until soft (4+ hours), rinsed and drained well
- 1 1/4 cup coconut oil, melted
- 1 cup fresh orange juice (approximately 3 oranges, depending how juicy they are)
- 2/3 cup raw agave nectar
- 1 tablespoon fresh grated ginger
- Zest oranges and set aside.
- In high-speed blender, combine cashews, coconut oil, orange juice and raw agave nectar. Blend until smooth.
- Add zest and ginger. Pulse just to combine.
- Pour over crust.
- Refrigerate overnight.
- Top with remaining crust.
Lois Doporcyk wrote on December 21, 2012
Ooops – just started one with the previous recipe – loved it then – gift for a friend. Now I will have to follow “new rules” for X-Mas dessert : )
Kathryn S wrote on December 19, 2012
Could I use coconut palm sugar in place of the agave? I’ve read that agave is actually packed full of fructose and can be worse than regular sugar. Thanks.
Susan wrote on December 19, 2012
Not all agave is bad. I write about it in quite a few places here. As far as the coconut sugar, you can not replace a liquid with a solid and have it work out. You could try another liquid sweetener. Cheers!
Penny F wrote on December 8, 2012
Hi! I´m super glad I found your website, I recently joined the raw food world and I´m loving it!.
I live in Peru – South America and we are in raw food heaven, but… no agave nectar here. We have raw sugar, “chancaca” honey which is made from raw sugar cane and we have honey or stevia but it comes in a package and I don´t eat anything that do not comes from the ground. Which one should I use?. Hope you can help me. Thanks a lot!
Jasna wrote on November 30, 2012
Would I be able to reduce some of the coconut oil? I’m thinking something like 3/4 cup and then set it up in the freezer instead?
Michelle wrote on November 22, 2012
OK- I’m not gonna lie. I saw this post and I actually SAW exclamation points! I will make this for the next family get together! They love trying out the cheesecakes I make.
Just one question. WHAT are your tips for zesting? I always fail at it (I think I’m failing anyways?) so a tip or two would be really handy! 😀
(Especially since 1/2 cup of zest is a lot! Would you recommend zesting, then juicing?)
Mel wrote on November 17, 2012
Thanks for posting this!! I use your recipe for the chocolate cheezecake too and it’s a fool proof recipe that everyone begs me to make! This is for sure going to be my Thanksgiving day treat!
Jayne wrote on November 16, 2012
Just made this and wanted to say thankyou for sharing the recipe! It was delicious and I was amazed how much the texture actually did resemble cheesecake! 🙂
Susan wrote on November 16, 2012
Glad you liked it! Cheers!
Jutta wrote on November 13, 2012
Do you soak & dehydrate the almonds for the crust prior to use ?
Susan wrote on November 13, 2012
I always do but it is not necessary for the success of the recipe. Cheers!
Alia wrote on November 13, 2012
This looks absolutely divine. I will be searching for a 7-inch springform pan on this little island of Bali just so this amazing cake can be made. Thank you for creating such magic here.