Cheesecake all’arancio e doppio cioccolato

Per i temerari una gran tota vegana-raw e glutenfree!

Da onegreenplanet by Rachel.


Chocolate Brownie Base:

1/3 cup Brazil nuts
1/3 cup walnuts
8-9 Medjool dates
2 tablespoons maple syrup
3 tablespoons carob powder (or cacao)
1-2 tablespoons water

Chocolate Cheesecake:

1 1/2 cups cashews (soaked overnight, or for at least 6 hours)
1 teaspoon vanilla bean paste (or extract)
1/2 cup cacao powder (or carob)
1/3 cup liquid coconut oil
1/3 cup maple syrup
1/3 cup water

Orange Cheesecake:

1 cup cashews (soaked overnight, or for at least 6 hours)
1/4 cup maple syrup
1 teaspoon vanilla bean paste (or extract)
1/2 cup liquid coconut oil
2 tablespoons coconut butter
Juice of two oranges
Zest of two oranges
4 drops orange essential oil (optional)

Chocolate Topping:

2 large tablespoons of liquid coconut oil
3 large tablespoons of carob powder (or cacao)
3 tablespoons maple syrup
2-3 drops orange essential oil


Brownie Layer:

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 mine 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.

Chocolate Cheesecake:

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.

Orange Cheesecake:

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.

Chocolate Topping:

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.



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