Vegan Chocolate Orange Cheesecake (GF)


This vegan chocolate orange cheesecake with gluten-free toasted oat crust is an extremely decadent dessert made with all entire food active ingredients. This dish was developed in collaboration with Raaka Chocolate.

An overhead shot of a vegan chocolate orange cheesecake on a white background. The top of the cheesecake has a wreath or different coloured orange slices on top of a white cashew cream and melted chocolate marble design. To the side is a pink linen napkin, a paring knife and a vintage silver serving utensil.
An overhead shot of ingredients for a vegan cheesecake on a white background.
An overhead shot of a black measuring spoon filled with cacao powder on a white background. The cacao is spilled out all around the spoon.
An overhead shot of a bag of Raaka Oat Milk Baking Chocolate spilling out onto a white background. There is a sliced orange and a small white bowl of orange zest nearby.

You understand, I do not share desserts frequently here however when I do, I go for it. This vegan chocolate orange cheesecake is an overall event of among my preferred flavour mixes. The filling is tasty and abundant like a truffle and the cacao oat crust holds all of it in like a warm hug. A gorgeous ring of sliced up Cara Cara, navel, and blood oranges brings the sunlight.

I utilized Raaka Chocolate’s Oat Milk Baking Chocolate and Cacao Powder in this dessert. I like the fruity and brilliant flavours of their unroasted chocolate– it completely compliments the vibrant orange and the comfortable toasted oats. All of Raaka’s chocolate is single origin and obtained through a procedure called “transparent trade” where farmers and co-ops are paid greater rates than the reasonable trade minimum. More info on that here.

Every item I have actually had from Raaka is likewise so scrumptious. The seasonal flavours that they develop for their bars truthfully blow my mind. I likewise like that every product on their site provides a rundown on the sourcing, what farmers were spent for the cacao, and tasting notes.

In this cheesecake, we utilized the melted, dairy-free Oat Milk Baking Chocolate and their Cacao Powder. The Oat Milk Baking Chocolate is a little mellow and completely sweetened with maple sugar. We utilize maple syrup as a sweetener in this cake, so the flavour pairing simply works! I integrate the melted chocolate and maple syrup is integrated with drenched cashews, coconut milk, vanilla, and a lot of orange passion and juice. Sticky dates, cacao powder, and toasted oats form a durable however still tender crust. The entire ambiance of this chocolate orange cheesecake is extremely rich, however likewise wholesome. My partner absolutely consumed pieces of it for breakfast!

Hope you’ll provide this dish a shot if you seem like you require to ruin yourself a bit. This chocolate would likewise be extraordinary in these chocolate orange bundt cakes.

An overhead shot of a vegan chocolate orange cheesecake on a white background. The top of the cheesecake has a wreath or different coloured orange slices on top of a white cashew cream and melted chocolate marble design. To the side is a pink linen napkin, a paring knife and a vintage silver serving utensil.
A side angle shot of a vegan chocolate orange cheesecake with a slice removed, showing the chocolaty truffle-like texture of the cake. The top of the cheesecake is decorated with different coloured orange slices and a bright white cashew cream marbled with melted chocolate.
An up close, overhead shot of a slice of chocolate cheesecake with a forkful nearby on a white speckled plate.

Vegan Chocolate Orange Cheesecake

This chocolate orange cheesecake with gluten-free toasted oat crust is an extremely decadent dessert made with all entire food active ingredients.

PREPARATION TIME 30 minutes

Resting & & Soaking Time 8 hrs

OVERALL TIME 8 hrs 30 minutes

Servings: 10 ( 1 8-inch cake)

Toasted Oat Crust

  • 2 cups rolled oats
  • 1 cup soft Medjool Dates
  • 1/4 cup Cacao Powder
  • 1/2 teaspoon sea salt
  • 1/4- 1/3 cup non-dairy milk or water

Cheesecake Filling

  • 2 cups raw cashews, soaked for a minimum of 4 hours and drained pipes
  • 3/4 cup complete fat coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tablespoon orange passion
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 3 tablespoons Cacao Powder
  • 1/2 teaspoon sea salt
  • 5 oz (140 grams) Oat Milk Baking Chocolate, melted
  • Gently grease an 8-inch springform pan with coconut oil and reserved.

  • In a big frying pan over medium heat, toast the rolled oats till really aromatic, about 5 minutes. Set the oats aside to cool.

  • In the bowl of a food mill, integrate the cooled toasted oats, Medjool dates, cacao powder, and sea salt. Pulse the mix till carefully sliced. Then, with the motor running, drizzle in 1/4 cup of the non-dairy milk into the food mill through the feed tube. The mix needs to begin sticking and balling up. If it isn’t doing this, keep including more non-dairy milk by the tablespoon till it forms a somewhat sticky “dough.”

  • Press the toasted oat crust into the ready springform pan uniformly. I like to utilize the bottom and sides of a dry measuring cup to push the crust up the sides of the pan. When properly pushed in, set the crust aside.

  • Make the cheesecake filling. In an upright, high speed mixer, integrate the drained pipes cashews, coconut milk, maple syrup, coconut oil, orange passion, orange juice, lemon juice, vanilla extract, cacao powder, sea salt, and the melted oat milk chocolate. Mix this mix on high till totally smooth and completely integrated, a minimum of 1 complete minute. If the active ingredients aren’t mixing quickly, stop the motor of the mixer occasionally and press the active ingredients down with a spatula. Then, resume mixing on high.

  • As Soon As you have the filling totally smooth, Put it into the ready toasted oat crust. Spread out the submitting uniformly with a spatula. Location the cheesecake in the refrigerator till the filling is totally set, a minimum of 4 hours.

  • Garnish the chocolate orange cheesecake with the the recommended cashew cream in the dish notes or merely with a drizzle of melted oat milk chocolate. I like to take the cheesecake out of the refrigerator about 10 minutes prior to I plan to slice and serve it.

  • This cheesecake keeps in the refrigerator for approximately 3 days.

  • I topped this cheesecake with a vanilla cashew cream and some extra melted oat milk baking chocolate, and simply swirled the 2 together with a paring knife. This action is optional since the cheesecake alone is so abundant. If you wish to make the cashew cream topping yourself, you’ll require to mix the following in a high speed mixer: 1/2 cup raw cashews (soaked for 4 hours and drained pipes), 1/3 cup filtered water (plus additional of required), 2 tablespoons melted coconut oil, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. Mix those active ingredients on high till silky smooth. Let the cream established in the refrigerator to company up for about thirty minutes prior to spreading out on top of the completely set cheesecake, and after that sprinkling with melted chocolate.
  • I completed this cheesecake with peeled pieces of a routine orange, a cara cara orange, and a blood orange. Makes the last dessert appearance so gorgeous, however isn’t 100% definitely required. I likewise sprayed a little pinch of cacao nibs also.
An overhead shot of a vegan chocolate orange cheesecake on a white background. The top of the cheesecake has a wreath or different coloured orange slices on top of a white cashew cream and melted chocolate marble design. To the side is a pink linen napkin, a paring knife and a vintage silver serving utensil.

This post was developed in collaboration with Raaka Chocolate. All viewpoints are my own.





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