Ingredients
For The Crust:
- 1 Cup Medjool Dates
- ⅓ Cup Cacao Powder
- ½ tsp Sea Salt
- ½ tsp Vanilla Bean Powder
- ½ Cup Coconut Flakes
- 1 tsp Orange Zest
For The Filling:
- 1 Cup Raw Cashews
- ⅓ Cup Fresh Squeezed Orange Juice
- 1 TBSP Orange Zest
- ½ Cup Coconut Cream
- ½ Cup Coconut Butter
- ⅓ Cup Pure Maple Syrup
- 8 Medjool Dates
- 1 Bottle of Sol-ti SUPERBOOST™ SuperShot®
- ¼ Cup Cacao Powder
- ½ tsp Vanilla Bean Powder
- Fresh Fruit to decorate
Instructions
1. Prepare the crust:
- In a food processor, combine the dates, cacao powder, sea salt, vanilla bean powder, coconut flakes, and orange zest.
- Pulse until the mixture forms a sticky, crumbly texture.
- Press the mixture evenly into the bottom of a springform pan or pie dish to form the crust. Place in the freezer to set.
2. Blend the filling:
- In a high-speed blender or food processor, combine the soaked cashews, orange juice, orange zest, coconut cream, coconut butter, maple syrup, dates, SUPERBOOST™ SuperShot®, cacao powder, and vanilla bean powder.
- Blend until smooth and creamy, scraping down the sides as needed.
3. Assemble the cheesecake:
- Pour the filling over the crust, smoothing it into an even layer.
- Place the cheesecake in the freezer for 3–4 hours, or until fully set
4. Decorate and serve:
- Remove the cheesecake from the freezer and let it sit at room temperature for 10–15 minutes before slicing.
- Decorate with fresh fruit, orange slices, or a sprinkle of cacao nibs.
5. Enjoy:
- Slice and serve this rich, zesty dessert! Store leftovers in the freezer for up to a week.
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