Because I don’t keep things very private or quiet (never have) you probably ALL know that today is my last day at work. It feels like the last day of school. The unknown of leaving high school or graduating university. Anyway enough of that for now… as my last Friday at work I thought it fitting to have en epic Feature Friday. As a kid those Jaffa chocolate balls were my fave! I love the combo of chocolate and orange (thanks to my dad) and have been drooling over a Jaffa cheesecake for a while now. Check out this raw chocolate and orange Jaffa cheesecake (torte). It is also my birthday week so cake is on the brain! I came across Shae’s blog whilst searching for raw treaties a few months back and have made a few of her creations. Her blog is called The Vedge and at only 21 years old she is healing her body with healthy gluten and sugar free foods. This cake is raw, vegan, Paleo and sugar, dairy and gluten free! Happy baking!

 

RAW CHOCOLATE AND ORANGE JAFFA CHEESECAKE

Serves 10 – GF SF DF P V R – Overnight for setting

BASE

1½ cup almonds (or walnuts, pecans, hazelnuts)

6 medjool dates, seeds removed

⅓ cup cacao powder

CHEESECAKE FILLING

¼ cup coconut oil

¼ cup desiccated or shredded coconut

2 cups cashews or macadamias

1¼ cup orange juice

2 Tbsp orange zest, plus extra for garnish

6 medjool dates, seeds removed

1 cup cacao powder

 

METHOD

Lightly coat a 8½ inch spring form cake pan or tart tin with coconut oil and set aside.

Boil some hot water. Remove the seeds from the medjool dates (6 for base + 6 for filling = 12) and place in a glass jar. Cover with hot water and set aside for 5 minutes to soften.

In a food processor combine the base ingredients, and process until the texture you want (I like it a little rough and crunchy). Press into the cake pan.

In a high speed blender, combine the filling ingredients and blend until smooth.

Pour into the cake pan over the base and smooth out.

Place into the fridge or freezer for several hours (overnight is best in the fridge) to set.