Friday, June 7, 2013

Raw Jaffa "Cheesecake"

Ever since I went to a raw dessert cooking class last year in Maitland, NSW, I have been fascinated by raw cooking and keen to experiment a bit with it.  I just love raw desserts.  They tend to be made with wholesome ingredients and the fact that they are raw means that all the goodness is preserved that would otherwise be destroyed through heating.  And because chocolate and orange is one of my favourite flavour combo's, a raw jaffa "cheesecake" seemed like the perfect raw dessert for me to create!

1 cup organic dessicated coconut
1/2 cup raw cashews
5 fresh Medjool dates, pitted
1 tbsp coconut oil
1 tsp vanilla essence

1 cup raw macadamias, soaked in water for at least 2 hours, then drained and rinsed
1/2 cup raw cashews, soaked in water for at least 2 hours, then drained and rinsed (I soaked the nuts together)
1 orange, zested, then peeled and quartered
3/4 cup pure maple syrup
1/2 cup cacao powder
2 tbsp coconut oil
1 tbsp apple juice concentrate (or honey)
1 tsp vanilla essence or vanilla paste

To garnish - orange segments and extra orange zest

1.  Grease a springform tin with coconut oil.

2.  In a food processor or Thermomix, briefly blend all the base ingredients (10sec/sp7 in Thermomix) and then tip into the greased springform tin.  Press the base down and then refrigerate while you make the filling.

3.  Blend all the filling ingredients together until smooth (1.5min/sp9 in Thermomix), stopping and scraping down the sides a couple of times.  Pour the filling over the base and then put back into the fridge for 2 hours or until set.

4.  Garnish with orange segments and extra orange zest. Serve.


  1. Sounds delish! I love raw cheesecakes too! Bit addictive actually ...

  2. Thank you! It's all gone now ;)

    1. In the making. I hope will look as nice as yours.

  3. Iwa I made this today! It's lucky any of the filling actually made it into the tin, I kept having little tastes :P Soo good!!

  4. Hi. Can I substitute almonds in the base instead of cashews, or would this alter the taste and texture too much ? Thanks