Raw Vegan Chocolate Orange Cheesecake Recipe

Author: Rachel Smith

Raw Vegan Chocolate Orange Cheesecake Recipe

A raw, vegan triple chocolate orange ‘cheesecake’, featuring a brownie base, two, creamy layers of chocolate and orange cheesecake, topped with carob fudge sauce.

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For this recipe, you will need a food processor, a cake tin, and a blender. Access to a bain-marie might also be useful to melt coconut oil!

Total Time: 10 hours

Prep Time: 6 hours

Cook Time: 4 hours for freezing

Servings: 12

Rating:  

Total Time: 10 hours

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the chocolate brownie base:
  • 3.75 3.75 g Brazil nuts
  • 3.3333333333333 3.3333333333333 g walnuts
  • 0.75 0.75 Medjool dates
  • 0.16666666666667 0.16666666666667 Tbsp maple syrups
  • 0.25 0.25 Tbsp carob powder
  • 0.16666666666667 0.16666666666667 Tbsp water
  • For the chocolate cheesecake:
  • 16.666666666667 16.666666666667 g cashews (or soaked overnight)
  • 0.083333333333333 0.083333333333333 Tbsp vanilla bean paste
  • 5 5 g cacao powder
  • 5.8333333333333 5.8333333333333 ml liquid coconut oil
  • 5.8333333333333 5.8333333333333 ml maple syrup
  • 5.8333333333333 5.8333333333333 ml water
  • For the orange cheesecake:
  • 12.5 12.5 g cashews (soaked overnight, or for at least 6 hours)
  • 0.020833333333333 0.020833333333333 cup maple syrup
  • 0.083333333333333 0.083333333333333 tsp vanilla bean paste
  • 9.8333333333333 9.8333333333333 ml liquid coconut oil
  • 0.16666666666667 0.16666666666667 tbsp coconut butter
  • 0.16666666666667 0.16666666666667 oranges, juiced
  • 0.16666666666667 0.16666666666667 oranges, zested
  • 0.33333333333333 0.33333333333333 drops orange essentials oil
  • For the chocolate topping:
  • 0.16666666666667 0.16666666666667 large Tbsp liquid coconut oil
  • 0.25 0.25 large Tbsp carob powder
  • 0.25 0.25 tbsp maple syrup
  • 0.25 0.25 drops orange essential oil

Method

Brownie Layer

  1. Place the nuts in a food processor and pulse until they are roughly chopped into small pieces.
  2. Add the dates and pulse until they are combined with the nuts.
  3. Pour in maple syrup and carob powder and pulse to combine.
  4. 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.
  5. 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.
  6. Place in the freezer to harden whilst you make the chocolate cheesecake layer.

Chocolate Cheesecake

  1. Soak your cashews overnight (or for at least 4-6 hours), and drain before placing them into a blender.
  2. 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.
  3. 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

  1. Place the cashews, maple syrup, vanilla, coconut oil and orange juice into a blender and blend until smooth.
  2. Add in the coconut butter and orange zest and blend again until combined.
  3. 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.
  4. 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.

Carob Fudge Topping

  1. Melt the coconut oil over a Bain-Marie so you don’t overheat the oil.
  2. 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.
  3. Taste the mixture, and add more maple syrup if you prefer a sweeter chocolate.
  4. Add the orange oil and stir to combine.
  5. 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.
  6. Place in the freezer for 10 minutes to harden.

We recommend defrosting this cake for 3 hours in the fridge before serving. Raw cheesecakes can easily be stored in the freezer in an air-tight container for a couple of months.

Interested in making a savoury twist? You need to see our recipe for our Tomato and Basil Savoury Cheesecake!

Written by

Rachel Smith

Having launched the brand's digital presence in 2015, Rachel shares her love for animals and the planet through her work as Vegan Food & Living’s Digital Editor. As a passionate vegan for over eight years, Rachel loves creating delicious vegan dessert recipes for her award-winning blog, Rawberry Fields. Rachel's recipes and photography have been featured in numerous international print and digital publications including the Daily Mail, Huffington Post, Thrive, and Buzzfeed. You can follow Rachel at @rawberryfields

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