Blood Orange Creamsicle Raw Vegan "Cheesecake"
 
Prep time
Total time
 
Author:
Serves: 10 to 12
Ingredients
  • For the crust:
  • ½ cup almonds
  • ½ cup pecans
  • 8 to 10 pitted medjool dates
  • 1 to 2 tbsp. of date nectar
  • For the filling:
  • 2 cups raw cashews
  • 1 cup full fat coconut milk
  • ½ cup fresh blood orange juice
  • 1 tsp. vanilla extract
  • ⅓ cup coconut nectar
  • Cream layer:
  • 5 oz. vanilla coconut yogurt (Coyo)
  • 1 tbsp. arrowroot starch
  • 1 can coconut cream
  • 1 vanilla bean scrapped
  • 4 tbsp. agave nectar
  • Orange layer:
  • I cup blood orange juice
  • 2 tbsp. agave nectar
  • 1 tbsp. tapioca starch
Instructions
  1. For the crust:
  2. Soak the pitted dates in hot water for about 20 minutes to soften.
  3. Place a 6-inch round cake board in the bottom of a 6-inch spring form pan. You could also line with plastic wrap. Set aside.
  4. In the bowl of a food processor, add the almonds, pecans, pitted dates and date nectar. Process until combined and sticky crust has formed. If it’s too sticky a little water to thin out.
  5. Press the crust in the bottom of the prepared pan evenly. Place in the freezer as you start on the filling.
  6. For the filling:
  7. Soak the cashews overnight in a bowl of water or boil for 10 minutes. Rinse and place in the bowl of a clean food processor.
  8. Add the coconut milk, fresh blood orange juice, vanilla and coconut nectar. Process until very smooth. Taste and if you like more sweetness add more coconut nectar a tbsp. at a time. At this point you can add a drop of organic fuchsia, red or orange organic food coloring if you wish. Not necessary. Combine until even color.
  9. Pour mixture through a fine mesh strainer. Next, pour over the crust and place in the freezer while you work on the cream layer.
  10. Cream layer:
  11. In a large bowl add all the cream ingredients together and whisk to combine until very smooth. Pour over “cheesecake” layer and place back in the freezer for about 2 hours until frozen.
  12. Blood orange syrup:
  13. Place about ¼ cup of the freshly squeezed blood orange in a small bowl, add the tapioca starch, and stir to combine to create a slurry, set aside.
  14. Place the rest of the blood orange juice in a medium sauce pan over medium heat. Add the agave nectar and stir to combine.
  15. Heat to a simmer, add in the slurry and continue to stir until sauce thickens and a syrup forms. Remove from heat and allow to cool for about 15 minutes at room temp.
  16. Remove your cheesecake from the freezer and spring form pan. Place on cake turn table and carefully pour the blood orange syrup over the top of the cake to cover completely and let drip down sides.
  17. Place cheesecake in airtight container and place back in the freezer. Let cheesecake freeze for at least 3 hours to overnight. When ready to serve, place at room temp for 30 minutes prior to slicing. Store any leftovers in the freezer.
  18. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/04/14/blood-orange-creamsicle-cheesecake-a-raw-vegan-dream/