Jaffa Cashew Cheesecake

This is a beautiful smooth and delicious uncooked dairy-free cashew based cheesecake, it’s healthy and one small slice will satisfy your craving for a sweet and rich treat =) This cheesecake will last one week in your fridge in a sealed container (unless you eat it all before then!) and pretty much in defiantly in the freezer in a sealed container!
Remember to use organic, fair-trade/local ingredients where possible!

Have fun un-cooking!

32 Jaffa Cashewcake

Base:
In a blender or food processor combined the fooling ingredients together until the mixture sticks together when you push it together with your fingers.
½ cup of raw almonds
½ cup of sultanas or raisins
2/3 cup of shredded coconut
¼ cup of chia seeds
2 tablespoons of raw cacao powder
2 medjool dates
Once the mixture is combined press into your tin (keeping in mind if you use a larger tin the cheesecake will not have much height to the cake, use a smaller tin (I used a 20 cm round tin and lined the bottom of the spring form tin with baking paper to make taking the cake off the bottom easier)

Cream:
In a blender or food processor combine the following ingredients until silky smooth 2 cups of rinsed cashews that have been soaking in water for at least over-night (8 hours) I like to soak mine for between 24 hours-48 hours
1 cup of fresh orange juice
¼ cup of raw agave (you can use 3 medjool dates instead if you would rather)
¼ cup of sultanas or raisins
¼ teaspoon of Himalayan salt
2 tablespoons of cacao powder
½ cup of melted cacao butter (to melt your cacoa butter you can put it in a double boiler over low heat, or pop it crushed up a little in a glass jar an put it in warm water)

¼ cup of coconut oil (to melt do the same as the cacao butter or if it is a warm summers day it will already be melted)
1 teaspoon of orange blossom water orange zest to your liking (I used about 1 teaspoon)
Once the cream is perfectly smooth spread on top of the base and pop it in the freezer =) it should be ready to pop out of the tin in about an hour and a half, I use a warm cloth to wipe around the outside of the tin to help melt the side of the cake just a little to make it easier to remove. Garnish as you wish, I used orange zest, cacao nibs and some edible flowers.

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =) Enjoy ❤
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3 thoughts on “Jaffa Cashew Cheesecake

  1. Pingback: 12-03-2015 | WILD FIRE

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