This wholesome yet decadent vegan chocolate orange cheesecake is dairy-free and gluten-free. It combines a gluten-free crust that’salso refined sugar-free, a zesty orange layer and a heavenly smooth dark chocolate layer. It makes the perfect festive dessert during Christmas season but can easily be enjoyed as a delicious sweet treat all year round.
If you love this recipe as much as we do, click on the 5-stars below!
Soak cashews in very hot water for about 10 minutes.
Crust
Start by grinding your buckwheat grouts. Put them into a food processor (or high speed blender) and blend until coarsley ground.
Then add all the other crust ingredients and blend until evenly mixed and a sticky dough forms. This might take a couple of minutes, make sure to scrape down the sides.
Lightly grease a 9-inch springform pan with oil or line with parchment paper.
Press the crust mixture into the prepared tin using your fingers (or a spoon) including the sides of the tin.
Orange Layer
Drain cashews and put them, together with all the other orange layer ingredients into your food processor and blend until you end up with a smooth, homogenous mass.
Then spread the orange layer over your base layer using a spatula.
Place the cheesecake in the freezer while preparing the chocolate ganache.
Chocolate Layer
Heat a saucepan over low heat and add dark chocolate and coconut cream, while constantly stirring with a whisk.
Once fully dissolved pour your chocolate ganache over the orange layer and place it in the fridge to set (about 4 hours or overnight).
Store in an airtight container in the fridge for up to 4 days or freeze individual portions.
Notes
Dates: If your dates are not stoft and sticky, make sure to soak them in very hot water for about 10 minutes before using them.
Brown Sugar: The amount of sugar you'll need will depend on how sweet your orange peel already is. You might be able to omit it all together or add even more than 2 tbsp. Simply taste and adjust sugar to personal perference.
Coconut cream: It is really important that your coconut milk has a is a full-fat milk and has a high content (of coconut extract, otherwise there won’t be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn’t work. How many coconut milk tins you need, in order to get 1 cup of coconut cream also depends on the coconut content of your milk. If the content is high, one milk is definitely enough.
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!