Vegan Chocolate Orange Cheesecake
Ingredients
Toasted Oat Crust
-
2
cups
rolled oats
-
1
cup
soft Medjool Dates
-
¼
cup
Cacao Powder
-
½
teaspoon
sea salt
-
¼-⅓
cup
non-dairy milk or water
Cheesecake Filling
-
2
cups
raw cashews, soaked for at least 4 hours and drained
-
¾
cup
full fat coconut milk
-
½
cup
maple syrup
-
¼
cup
melted coconut oil
-
1
tablespoon
orange zest
-
2
tablespoons
orange juice
-
2
tablespoons
lemon juice
-
1
tablespoon
vanilla extract
-
3
tablespoons
Cacao Powder
-
½
teaspoon
sea salt
-
5
oz
Oat Milk Baking Chocolate, melted
Instructions
- Grease an 8-inch springform pan with coconut oil.
- Toast the rolled oats in a skillet over medium heat for about 5 minutes, then let cool.
- In a food processor, combine the cooled oats, Medjool dates, cacao powder, and sea salt, and pulse until finely chopped.
- Drizzle in non-dairy milk until the mixture forms a sticky dough, then press it into the prepared springform pan.
- In a blender, combine the soaked cashews, coconut milk, maple syrup, coconut oil, orange zest, orange juice, lemon juice, vanilla extract, cacao powder, sea salt, and melted chocolate, and blend until smooth.
- Pour the filling into the crust and spread evenly, then refrigerate until set (at least 4 hours).
- Garnish with optional cashew cream or melted chocolate before serving.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
6g
Sodium
100mg
Cholesterol
0mg
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