There are very few raw desserts that are easier to make than the raw cheesecake, and I think they are just about one of the most impressive things you can make. This raw double chocolate orange cheesecake (or maybe even triple!) is ridiculously easy to make, as you simply blend the separate layers and stick it in the freezer to set; no messy sifting, whisking or baking here!
Chocolate Brownie Base
⅓ cup (45g) brazil nuts
⅓ cup (40g) walnuts
8-9 Medjool dates
2 Tbsp maple syrup
3 Tbsp carob powder (or Cacao)
1-2 Tbsp water
1½ cups (200g) cashews (soaked overnight, or for at least 6 hours)
1tsp vanilla bean paste (or extract)
½ cup (60g) cacao powder (or carob)
⅓ cup (70ml) liquid coconut oil
⅓ cup (70ml) maple syrup
⅓ cup (70ml) water
1 cup (150g) cashews (soaked overnight, or for at least 6 hours)
¼ cup maple syrup
1tsp vanilla bean paste (or extract)
½ cup (118ml) liquid coconut oil
2 Tbsp coconut butter
Juice of two oranges
Zest of two oranges
4 drops orange essential oil (optional)
2 large tablespoons of liquid coconut oil
3 large tablespoons of carob powder (or cacao)
3 Tbsp maple syrup
2-3 drops orange essential oil
Place the nuts in a food processor and pulse until they are roughly chopped into small pieces.
Add the dates and pulse until they are combined with the nuts.
Pour in maple syrup and carob powder and pulse to combine.
Add the water a pulse again until the mixture comes together in a dough like substance. I find mines rolls into a ball in the food processor.
Pour the mixture into the cake tin, and press the brownie mixture into the bottom. If it is sticky, wet your fingers slightly and use them to press it down firmly.
Place in the freezer to harden whilst you make the chocolate cheesecake layer.
Soak your cashews overnight (or for at least 4-6 hours), and drain before placing them into a blender.
Add all other ingredients and blend until smooth and creamy. You can add extra water a tablespoon at a time if you need to help things along.
Pour the mixture over the top of the brownie layer and put it in the freezer for 20 minutes to firm up whilst you make the orange cheesecake. It is important that this layer be firm before you pour over the orange layer in order to get clear definition between the layers.
Place the cashews, maple syrup, vanilla, coconut oil and orange juice into a blender and blend until smooth.
Add in the coconut butter and orange zest and blend again until combined.
Taste the mixture and add in the orange oil a drop at a time until you have reached your desired level of orange-ness. Blend again to combine.
Pour the mixture over the top of the chocolate layer, and place the cheesecake into the freezer again to harden for approx. 3-4 hours until frozen solid.
Melt the coconut oil over a Bain-Marie so you don't overheat the oil.
Stir in the carob (or cacao) and maple syrup until combined. You want the mixture to be slightly thick and slightly viscous, a bit like melted chocolate, but slightly thicker. If it is not thick enough, add more carob.
Taste the mixture, and add more maple syrup if you prefer a sweeter chocolate.
Add the orange oil and stir to combine.
Remove the cheesecake from the tin, and pour the chocolate mixture slowly over the top of the cheesecake. I allowed mine to drip naturally down the sides of the cake.
Place in the freezer for 10 minutes to harden.
NOTE: This cake keeps in the freezer for 2 months. I would recommend defrosting this cake in the fridge before serving (I can't give an approximate time because it turns out I have an exceptionally powerful freezer!).. Raw cheesecakes can easily be stored in the freezer in an air-tight container for a couple of months; it may be longer, but I have usually chomped through mine by that time!