Raw Chocolate Orange Cheesecake


This tasty recipe is inspired and adapted from a recipe by Amy from Fragrant Vanilla Cake. It's an luxurious raw, vegan cheesecake alternative that goes downa  treat with everyone. You'll need a food processor and blender for this recipe.

raw chocolate orange cheesecakeIngredients

For base

  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1/8 teaspoon Himalayan rock salt (or sea salt)
  • 10-12 soft dates, pitted and chopped

For filling

  • 3 cups raw cashews (preferably soaked and drained)
  • Zest from 2 organic oranges
  • Juice from 2 organic oranges
  • 1/2 cup raw honey (use Sweet Freedom for a Vegan option)
  • 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
  • 1/2 teaspoon Himalayan rock salt (or sea salt)
  • 1/4 cup raw cacao powder
  • 1/2 tsp pure vanilla extract
  • Seeds from 1 vanilla bean
  • Crushed raw cacao nibs for sprinkling on top


  1. Lightly coat a 6 or 8 inch spring form removable bottom pan with coconut oil (if not non-stick)
  2. To prepare the crust, process pecans, walnuts and Himalayan salt in a food processor until the nuts are fine crumbs
  3. Add the dates and process until the mixture holds together when squeezed between your fingers (process a little longer and/or add more dates if not holding together)
  4. Firmly press crust into the bottom of the pan and set aside
  5. To make the filling, drain the cashews and combine with orange juice and half the orange zest, raw honey, Himalayan salt, vanilla extract and seeds from the vanilla bean in a food processor and blend until smooth and creamy
  6. With the processor running, add the melted coconut oil, and process for a minute until blended
  7. Remove half the filling from the food processor, add the raw cacao powder to the filling in the food processor and process until well blended
  8. To assemble, add a good dollop of the fillings, alternating between chocolate and plain over the crust
  9. Once filled, tap on the counter to level and swirl with a knife
  10. Sprinkle the remaining orange zest and crushed raw cacao nibs over the top and place in the freezer to set for several hours
  11. Store in the fridge when set

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