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Shopping List
- orange slices for garnish
Vanilla Cream Filling (Bottom Layer)
- 1 cup raw cashews (see step 1)
- 1/2 cup coconut cream*
- 3 Tbsp raw agave*
- 3 Tbsp room-temp extra virgin coconut oil
- 2 tsp vanilla extract (optional)
Orange Filling (Top Layer)
- 1 cup + 2/3 cup raw cashews (see step 1)
- 1/2 cup coconut cream*
- 3 Tbsp raw agave*
- 3 Tbsp room-temp extra virgin coconut oil
- 3 Tbsp orange zest
- 3/4 cup orange juice*
Date Crust
- 1 cup dates, pits removed
- 1 cup raw walnuts (see step 1)
*For convenience, you can use store-bought coconut cream/milk. Try to find an organic option without additives.
*If unable to find raw agave, look for Grade A maple syrup
*For more color, you can replace 3 Tbsp of orange juice with carrot juice
Directions
- Rinse, then soak walnuts in water for 4-8 hours. Strain and rinse again. In a separate bowl, rinse, then soak cashews in water for 2-3 hours. Strain and rinse again. Place to the side
- Blend Date Crust ingredients until you have a smooth paste
- Grease a 6-inch springform pan with coconut oil. Add Date Crust ingredients to the bottom of the pan, using a spatula to smooth out the crust
- Add Vanilla Cream Filling ingredients to a high-powered blender and blend until smooth. Pour the bottom layer onto the crust
- Place the pan in the refrigerator while making the top layer
- Add Orange Filling ingredients to a high-powered blender and blend until smooth. Pour top layer onto the bottom layer
- Place the pan in the freezer for 4-6 hours. Remove from the freezer 15 minutes before serving so the cheesecake can soften. Top as desired
Shopping List
- orange slices for garnish
Vanilla Cream Filling (Bottom Layer)
- 1 cup raw cashews (see step 1)
- 1/2 cup coconut cream*
- 3 Tbsp raw agave*
- 3 Tbsp room-temp extra virgin coconut oil
- 2 tsp vanilla extract (optional)
Orange Filling (Top Layer)
- 1 cup + 2/3 cup raw cashews (see step 1)
- 1/2 cup coconut cream*
- 3 Tbsp raw agave*
- 3 Tbsp room-temp extra virgin coconut oil
- 3 Tbsp orange zest
- 3/4 cup orange juice*
Date Crust
- 1 cup dates, pits removed
- 1 cup raw walnuts (see step 1)
*For convenience, you can use store-bought coconut cream/milk. Try to find an organic option without additives.
*If unable to find raw agave, look for Grade A maple syrup
*For more color, you can replace 3 Tbsp of orange juice with carrot juice
Directions
- Rinse, then soak walnuts in water for 4-8 hours. Strain and rinse again. In a separate bowl, rinse, then soak cashews in water for 2-3 hours. Strain and rinse again. Place to the side
- Blend Date Crust ingredients until you have a smooth paste
- Grease a 6-inch springform pan with coconut oil. Add Date Crust ingredients to the bottom of the pan, using a spatula to smooth out the crust
- Add Vanilla Cream Filling ingredients to a high-powered blender and blend until smooth. Pour the bottom layer onto the crust
- Place the pan in the refrigerator while making the top layer
- Add Orange Filling ingredients to a high-powered blender and blend until smooth. Pour top layer onto the bottom layer
- Place the pan in the freezer for 4-6 hours. Remove from the freezer 15 minutes before serving so the cheesecake can soften. Top as desired
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