Tuesday, February 23, 2016

Mandarin Orange Cacao Cheesecake

The original recipe can be found at many websites, so we aren't sure who to give credit. We used the one from Raw Food Recipes. We altered it to our desires, my hubby LOVES orange and chocolate, so we gave it a chocolate twist.

Almond Cacao Ginger Crust
1 1/4 cups almonds (or dried mulberries)
1/3 cup pitted dates
1 TBS minced ginger, grated on a microplane
1/2 tsp vanilla
1 TBS cacao powder
1 TBS melted cacao butter

Directions: Place all the ingredients into a food processor, process until graham cracker crust consistency. Line 8-9" spring-form pan with parchment paper. Press crust into pan.

Mandarin Orange Filling
2 1/2 cups mandarin orange segments
1 1/2 cups cashews soaked 6-8 hours, drained, rinsed, drained
1/3 cup maple syrup (or yacon syrup)
2 TBS lemon juice
1 inch square organic orange peel
1 inch vanilla bean
pinch Himalayan salt

Directions add all the ingredients to a high speed blender. Blend until smooth.

1/2 cup cacao butter
Then add 1/2 cup cacao butter, melted. Pour over the Almond Ginger crust and freeze or refrigerate to set.

Cacao ganache:
2 TBS maple syrup (or yacon syrup)
2 TBS cacao powder
2 TBS cacao butter, melted
pinch salt
1/4 tsp vanilla
In a small bowl combine until well mixed. Drizzle over the set, cold pie.

Top with Mandarin orange slices.

Slice and eat.

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