Hazelnut Truffle Squares
25th August 2015
Mandarin Chocolate Bon Bon
29th September 2015
Ingredients
Crust
- 1/2 cup dates pitted
- 1 1/2 cups raw almonds
- 3 tbsp organic melted coconut oil
Cheesecake
- 3 cups raw cashews soaked
- 3/4 cup organic orange juice
- 2/3 cup maple syrup
- 1/4 cup cacao powder
- 1 tsp Himalayan Crystal Salt
- 1 tsp orange extract
- 3/4 cup melted coconut oil
- 1/4 cup dark chocolate grated, as garnish (optional)
Servings:
Instructions
For the crust:
- Blend all ingredients together in a food processor or strong blender.You want the nuts and dates to the consistency of a sort of chunky cookie dough.
- Scoop mixture into a 9" spring-form pan (the easiest way) or line a cake or pie tin with waxed paper (less easy) and scoop it into that.
- Press the mixture into the sides and bottom of pan. Freeze to set, at least one hour or more.
For the cheesecake:
- After your cashews have soaked for at least an hour, throw them in your blender or food processor. Add the freshly squeezed orange juice, maple syrup, cocoa powder, salt, orange extract and coconut oil.
Blend on high for about a minute, more if your machine needs it. The consistency will be that of a thick pudding, whipped and mostly pourable.
- Remove the crust from the freezer and pour cheesecake filling on top, tapping the pan several times on the counter to level the filling completely flat.
- Place the assembled cheesecake back in the freezer or in the refrigerator, at least 3 hours to set completely. Placing it in the freezer will result in a firmer, more ice cream like texture. Placing it in the fridge will leave it much softer and more like a custard.
- Once the cheesecake has set, remove it from the fridge/freezer and top around outer edge (or anywhere you really like) with grated chocolate.
